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MIXED FRUITS. 





^Breakfast^ 
^^ffilNNER ^ AND iSUPPER.K^ 



1.— Ethics of Eating'. 

2.— Etiquette of the Home. 

3,— Hygiene of tlie Home. 

4.— Hints to Housekeeprs. 
5.— How to Cook. 



e^^*- EDITED BY-jt"--^ 

jfB/ WHITE, M, D,. A"° MRS, M, L, WAHLBSS. 



5 



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^'^^S^^^?^Y^0V26 1887 ' 




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THEJ.E. WHITE PUB. CO- 
BATTLE CREEK, MICH. 
-1887. 



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Copyrighied 1884 by J. £. Whiie. 

ALL RIGHTS RESERVED. 

Copyrighted 1887, by The J. E. White Publishing Co. 




mm} ^^ 





T is confidently believed by the 
authors of this book, that it fills a 
place hitherto vacant. It is espe- 
cially designed as an aid to house- 
keeping, in all its departments, 
comprising Hygiene of the Home, 
What to Eat, and When to Eat It, 
House Furnishing and Household 
Economy, Entertainment of Guests, 
Table and Party Etiquette, Man- 
agement of Servants, Cookery, etc. 
We have made some decided departures in re- 
gard to foods in general use. We do not cater to 
the customs of the public when their customs are 
in direct opposition to health, but take a firm stand against hurtful 
articles of diet, however popular they may be. 

The recipes contained in the cookery department will be found 
valuable, as every one has been personally tested by competent 
cooks. Altogether it is to be hoped that this book will fulfill its de- 
sign, and go forth among the families of our land as a help to the 
housekeeper, a book of ready reference in regard to social and do- 
mestic matters, and a correct guide to the selection, the preparation, 

and the serving of foods. 

(V) 



NDEX eP ILLUSTRATI0NS. 



-m^ 

Fkuit Piece - - - - - - - - Frontispiece. 

The Husbandmak page 16 

The Bkook 36 

Waiting for Breakfast 50 

Breakfast Table 51 

Breakfast Table Linen 5S 

The Lost Dinner 70 

Dinner A La Russe 71 

After Dinner Scene in "Yk ()i,i)kn Tyme " - - - 74 

Dinner Table Linen 89 

Papa's Coming - 104 

At Supper - 105 

Dessert (in colors) 131 

Carving Illustrations {15 cuts) . . . . 137-142 

Wild Game - 142-144 

To Select Meats (5 cuts) ------ 147-153 

Hunting Scenes - - 155,156 

At Dinner - 158 

Music's Duel 179 

Monograms , 211 

Pen Ornaments -212 

Riding and Driving - - - - - - - - 226, 227 

Capitol at Washington - 229 

Nature's Bounty 242 

Trichina 249 

Filters 263 

Tea Leaves - - - 264 

Poisonous Gases (Colored) ------- 285 

Location of Houses (Colored) - - - - . - 294 

Cellars and Cess-pools (Colored,) . _ _ - 297 

Resuscitating the Drowning 302 

The Home Nest 330 

My Country Home 332 

Window Drapery- 345,347 

Is it Good to Eat V 372 

Kitchen Utensils 375,376 

(vi) 



(|i GeNtENrs. 

e)\ ' ^(cys ^^^- S^Q)^ ~ 

Part I.— ETHICS OF EATING. 




-•<>•- 



Relation of Food to Health. 

Pleasures of the Table, Object of Eating, Workers and Food, 

Waste of Tissue, Foods for Different Seasons and Climates 17 

Foods in General. 

Bread Preparations — Corn, Rye, and Oats ; Flesh Meats — Beef, Mut- 
ton, Fowl, Fish, Wild Game; Vegetables, Fruit, Eggs and 
Milk, Combination, Tables ^ 23 

Table Etiquette. 

True Foundation of Good Breeding, Anecdote from the French, 

Company Manners, General Rules, Suggestions 37 

The Morning Meal. 

Breakfast as it Should Be, Preparations for Breakfast, Etiquette 
of Breakfast, The Table Arrangements, Breakfast Parties, 
Seating the Guests, Serving Breakfast, Breakfast Foods, Or- 
der of Courses for Breakfast, Bill of Fare for One Week in 
Each Season of the Year 49 

The Mid-Day Meal. 

Dinner-time, Home Dinners,' Wine at Table, Luncheon, Informal 
Luncheon, Decorum of Dinners, The Invitation, Notes of Re- 
ply, The Guests, Arrangements of the Table, A Handsome 
Dinner-table, Dinner a la Hustse, Serving of Dinner, Waiting 
and Being Waited upon. Calls after a Dinner Party, Dinner 
Foods, Bill of Fare for One Week in Each Season of the Year. .69 

The Evening Meal. 

Supper-time and to Whom it Belongs, Home and its Atmosphere, 

"Wear a Smile," Setting the Table, Supper Foods 103 

Party Suppers, 

Evening SoAal Gatherings, their Antiquity, Refreshments and 
their Preparations, The Supper-room, Invitations, Garden 
Parties 115 

(vii) 



Viii ^ONJITE^IWS. 



New Year's Calls. 

Observance iu Washington's Time, Dutch Origin and Customs, 
Refreshments, Etiquette of New Year's Calls, Preparations 
for Refreshments 127 

How to Carve. 

Important Accomplishment, How to Carve Fish, Beef, and Veal, 
Haunch of Venison, Mutton, and Lamb, Fowl (fully illus- 
trated) . 135 

How to Select Meats. 

Necessity of Knowledge, Beef, Joints of Beef (illustrated). Veal, 
Joints of Veal (illustrated). Mutton, Joints of Mutton 
(illustrated). Lamb, Joints of Lamb (illustrated), Venison, 
Joints of Venison (illustrated), Uses of Joints, Common 
Fowls, Turkeys, Geese, Ducks, and Pigeons, Ptirtridges, 
Pheasants, Plover, Snipe, and Woodcock 142 



Part II.— ETIQUETTE. 

Good Behavior. 

The True Basis, Lord Chesterfield's Definition, Value of Courtesy, 
Home Etiquette, The Etiquette of Travel, by Rail, Steam- 
boat, etc 159 

Street Etiquette. 

Recognition of Friends on the Street, Introductions on the Street, 

Walking in Company, Courtesy to the Aged 16G 

Etiquette of Public Places. 

Attending Church, Public Entertainments, Churcli ISociables and 

Fairs, Croquet Parties 171 

Behavior at Receptions. 

]\I()r)iing Receptions, Musical Receptions, Evening Parties, Duties 
of Host and Hostess, Duties cf Guests, Conversation, Calls 
after an Entertainment 177 

Wedding Etiquette. 

General Rules, Church Ceremonials, Weddings at Home, Calls, 

Presents, etc., Wedding Anniversaries 187 

Etiquette of Funerals. 

Order and Arrangement, Notifying Friends, Floral Dvet^'ations, 

Calls on the iJereaved 201 

Calling and Visiting, 
Customs of Good Society, Morning Calls, Calling Rules, Refresh- 
ments, Cards, Etiquette of Visiting 204 



^ONiPENrnS. 



Cards and Invitations. 

Correct Forms, Invitations to Weddings, Funerals, Evening Par- . 
ties, etc. Informal Invitations, Etiquette of Cards, Mate- 
rial, Rules, Uses of Cards, Business Cards 210 

Riding and Driving. 

Rules for Horseback-riding, For Driving 326 

Etiquette at Washington. 

Special Code, President's Famil}-, New Year's Daj-, Receptions, 
• Ranl^ 238 

General Rules. 

Grace of Manner, Gossip, Smoking, Music, etc 231 

Maxims of Washington 235 



Part III.— HYGIENE OF THE HOME. 

Diseased and Adulterated Food. 

Prevalence of Fraud and Disease, Animal Food, Condition of Ani- 
mals, Pork, Trichiupe (illustration of Encysted Trichinae), 
Symptoms of Disease Occasioned by It, Decayed Foods, 
Stale Vegetables, Diseased and Adulterated Milk, Conse- 
quences of Using Impure Water, Filtration, Tea and Coffee, 
Butter, Sugar, Syrup, Candies, Honey, Baking Powders, 
Canned Fruit and Vegetables, Vinegar and Pickles 243 

Warming and Ventilation. 

Need of Knowledge, Carbonic Acid Gas, Fire-place, Furnace, 
Window- ventilation, Appliances for Heating and Ventilation, 
Ventilating Stove, Poisonous Gases in our Homes, Sensible 
Hints for Every-day Life 275 

Drainage and Sev^^erage. 

Necessity of Reform, Proper Location of our Houses, Sunlight, 
Cellars, Cess-pools, Barn-yards and Out-houses, Common- 
sense Appliances, Garbage 295 

Poisoning, Drowning, and Accident. 

To Resuscitate the Drowning, Lightning-stroke, Freezing, 
Clothes on Fire, Swallowing Foreign Bodies, Choking, Dirt 
in the Eye, Lime in the Eye, Foreign Bodies in the Ear, For- 
eign Bodies in the Nose, Accidental Poisoning, Treatment of 
Poisoning, Methods One to Nine. Table of Poisons and 
their Antidotes 303 

Disinfectants. 

Their Nature and Use, Disease Germs in Atmosphere, Often 
Odorless, Dry Earth, Lime, Pulverized Charcoal, Chloride of 
Lime, Chloiine Gas, Sulphurous Acid, Copperas, Perman- 
ganate of Potash, Ozone 322 



(sONJPENJPS. 



Part IV.— HINTS TO HOUSEKEEPERS. 

Good Housekeeping an Accomplishment, Advice, Apportioning 
Labor, Principles of Housekeeping, Selecting a House, The 
Kitchen, A Large Pantrj', Unslaked Lime, Furnishing and 
Decorating, Carpets, Curtains, Heavy Upholster}', Dining- 
rooms, Servants, Dealing with "Help," General Supervision, 
The Woman who "Does Her Own Work," Use of System, 
Try Again, Practical Hints and Suggestions, Dish-washing, 
Refrigerators, etc.. Forethought and Planning, Don't be a 
Slave, Entertaining Compan}', Practice Self-control, Take 
Time to Rest, Fancy-work and its Abuse, The Children 332 



Part v.— HOW TO COOK. 

Experience at Second-hand, Remarks on Cookery, Kitchen Uten- 
sils 871 

Bread. 

General Remarks ; Yeast ; Bread — Hop Yeast, Salt-rising, Graham, 
Corn, Brown, White, Graham Fruit ; Rolls — Light, Ba- 
ker's, French, Graham, New-England, Dinner, Tremont 
House, etc.; Muffins — Graham, Oatmeal; Biscuit — French, 
Soda, Breakfast, Cream, Graham, Rye, Lemon, Sugar; Sally 
Lunn, Crumpets, Rusks, Gems, Puffs, Waffles, Rice Croquettes; 
Griddle-cakes — Graham, Oatmeal, Rice, Crushed AVheat, In- 
dian Rye, Buckwheat, Flannel; Oatmeal Porridge, Cornmeal 
Mush, Hoe-cake 377 

Soups. 

General Directions, Stock, Broth —Muttcm, Chicken, Yeal ; Soup 
— Beef, Maecaroni, Noodle, Julienne, Tomato, Vermicelli, 
Potato, Ovstci', Clam, Rice, Gumbo, Beau, Mock-turtle, Ox- 
tail ! 3S9 

Fish. 

Hints; Fish — Boiled, Broiled, and Baked; Whitefish — Baked 
and Boiled; Salmon — Baked, Boiled, Broiled, and in Cut- 
lets; Mackerel, Fried Trout; Codfish — a la Crntic, Gravy, 
Balls ; Sauce for Boiled Fish, Fish Chowder 393 

Shell Fish. 

Oysters — Stewed, Shell, Scalloped, Patties; Clams — Chowder, 

Fried ; Fish Chowder 395 

Poultry and Game. 

Preliminary Preparation ; Chicken — Roast, Fried, in Pie, Pates, 
Cutlets, Boiled, Fricasseed, Croquettes ; Roast Turke}^, Pheas- 
ants, Partridges, and Quail on Toast ; Pigeon Pic, Roast 
Duck and Geese, Roast Venison 397 



(sOMliSNrns. ^i 



Meats. 

General Hints; Roast Beef witli Yorkshire Pudding-, How to 
Make; Beef-steak — Broiled, with Tomatoes, with Onions; 
Beef — Heart, Tongue, Sausage, Omelet, Boiled Corned Beef, 
Stew, Smothered Beef; Mutton— Roast, Boiled, Irish Stew, 
Chops; Veal — Fillet Stuffed and Rrasted, Boiled, Loin of 
Veal Roasted, Boiled ; Cutlets— Stew, Pressed, Loaf, Pot-pie ; 
Liver — Fried, Stewed; Sweetbreads 400 

Side Dishes. 

r>eef Tongue Stewed, Frieasseed ; Sweetbread Croquettes, Chicken 
or Veal Curry; Rissoles— Lobster, Chicken, Veal, or Beef; 
Veal Mince, Tongue on Toast, Force-meat Balls, Jellied 
Tongue or Chicken, Minced Mutton or Beef Browned 405 

• Salads. 
Salad— Chicken, Veal, Lobster, Potato, Lettuce; Salad Dress- 
ing ; Cold-slaw 40:^ 

Sauces for Meat. 

Remarks; Sauce of Celery, Egg, Onion, White, for Boiled 
Fowl, Lemon Mint, Bread, Apple, for Roast Goose, Mayon- 
aise, Horse-radish; Dutch, for meat or Fish, Melted Butter, 
Caper, To Clarify Butter, Curry Powder 403 

Eggs and Omelets. 

Eggs— Boiled, Poached, Scrambled, Columbus Eggs; Omelets- 
Baked, Boiled, Sweet, Savory, Veal, Sweetbread, Meat 
or Fowl 41!) 

Relishes for Breakfast and Supper, 

Xoast — Plain, xMilk, English, French, and Lemon 411 

Sweet Pickles. 
Pickled Peaches, Apples, Currants, Cucumbers, ({rapes, and To- 
matoes 

Sour Pickles. 

Cucumber Pickles, French, Mixed, Green, Tomato, Bean, Red 

Cabbage, Piccalilli, Chowchow, Tomato Catsup 4ir, 

Vegetables. 

Remarks; Potatoes— Boiled, Mashed, Fried, Creamed, Browned, 
Balls; Beans— String, Lima, Boston Baked; Green Peas, As- 
paragus, Cabbage Salad; Caulitlower — Boiled, Fried, Omelet; 
Tomatoes — Stewed, Fried, Toast, Macaroni; Egg-plant- 
Fried, Stewed; Parsnips— Fried, Stewed; Onions — Boiled, 
Fried; Turnips— Boiled, Chopped; Beets — Baked and Boiled; 
Squash — Boiled, Baked, and Fried; Corn- Stewed and 
Boiled; Stewed Cucumbers; Salsify— Fried, Stewed, Soup; 
Succotash, Carrots. Stewed Celery, Savory Rice, Hulled 
Wheat, Cold and Hot Slaw, Sauer-kraut 415 



,41:: 



(©ONfUENIlS. 



Puddings. 

Remarks; Puddings — English Plum, Christmas, Cocou.iut, Cot- 
tage, Roly Poly; Rice — Plain, Currant, Ground; tsuet — 
Baked, Boiled; Indian, Graham, Bread, Berry, Fruit, Tapioca, 
Cornstarch, Queen, Carrot, Potato, Lemon, Fig, Batter, Bal- 
loon, French, Italian, etc 422 

Sauces for Puddings. 

Burut Cream Sauce, Stiff, Plain, Hard, Foaming, Vinegar, Cus- 
tard, Maple Syrup Sauce 428 

Pastry — Pies. 

Puff Paste for Pies ; Pastry — Graham, Plain, Flaky Tart, Paste ; 
Filling— Lemon, Apple, Mince, Cocoauut, Cream, Squash, 
Custard, Orange, Potato, Pumpkin, Washington; Cheese- 
cake — Lemon and Apple Tarts — Open Pie, Banberry, Rasp- 
berry with Cream, Frauds 429 

Custards, Creams, and Jellies. 

Remarks; Custards — Boiled, Baked, Apple, Sago, Chocolate, 
Lemon, Almond, Floating Island; Creams — Lemon, Rasp- 
berry, Italian, Spanish, Bavarian, Fruit, Pink, Imperial Tapi- 
oca, Charlotte Russe; Blanc-Mange — Arrow-Root, and Va- 
nilla ; Jellies — Lemon, Orange, and Marble 433 

Ices. 

Ice-Cream — Common, Strawberry, Cherry, Chocolate, Cocoanut; 
Ices — Lemon, Orange, Raspberry, Fruit Ices; Sherbet — 
Cream, Lemon, and Strawberry 438 

Cakes. 

Directions. Table of Weights and Measures, Cakes — Angel, 
Pound, Madeira, Lady, Sugar, Mutton-chop, Delicate, White 
Mountain, Layer, Nice Loaf, Enghsh Lady, Orange, Chocolate 
Layer, Sultana, Fruit, Sponge, Excellent, Genoa, Nut, Corn- 
starch, Caramel, Strawberry, Ginger, Dolly Varden, White, 
Gold, Hickory, Walnut, Snow, Ice-cream, Lemon-jelly, Layer, 
Fried, Patty; Lady Fingers, Swiss, Roll, Little Cup-cakes, 
Queen's Droi)S, Diamonds, Cream Puffs, Scotch Short- 
bread, Whipped Cream Puffs, Raised Doughnuts, Jell- 
roll, Mrs. Lcssion's Cookies, Hermits, Sugar-drops, Cook- 
ies, Snaps, Jumbles, Macaroni; To Make Best Baking 
Powder, To Purify Rancid Butter 440 

Frosting or Icing. 

Baker's Icing, Frosting — Plain, Pink, Yellow, Chocolate, Boiled, 

Cocoanut 452 

Drinks. 

Coffee, Best Brands, Roasting, National Coffee-pot, Coffee and 
Tea Pots, French Coffee, Filtered, for One Hundred, with 
Cream, Various Substitutes, Crust, Tea, Chocolate, Lemon- 



^ONiPEWiPS. Xiii 



ades, Uufcrmented Grape Wiuc, Bottled Cider, Lemon Who}" 
Beverages — Temperance, Summer; Ginger — Pop, Beer; Root 
Beer, and Other Drinks 453 

Fruit. 

Ripe Fruit for the Table, Canned Fruit and Vegetables — Pears, 
Peaclies (easy way to can) ; Plums, Cherries, Strawberries, 
Raspberries, Currants, Gooseberries, Blackberries, Whortle- 
berries, Grapes, Tomatoes, Corn, Pumpkins, Peach But- 
ter, Apple Butter; Preserves — Quinces, Peaches, Pears, 
Cherries, Citron 460 

Jellies and Jams, 

Advice; Jelly — Apple, Crab-apple, Grape, Lemon, Currant, 
Gooseberry, Rhubarb, Raspberry, Quince, Orange, Marma- 
lade 406 

Confectionary. 

Candv — Sugar, Molasses, White, Fruit, Peanut, Cocoanut, Ever- 
ton. Butter Scotch, Lemon; Taffy — Everton, Raspberry; 
Caramels — Cream, Chocolate, Maple Sugar, Cocoanut Ice; 
Hard-bake — Almond, Cocoanut. . .» 4(VJ 

Hygienic Cookery. 

Health Reform, Vegetarianism, Change of Diet, Caution, Time 

Required 473 

Unleavened Bresd. 

Premium Bread, Hard Biscuit, Drumsticks, Graham Gems, Batter 
Bread, Snow Cakes, Snow Bread, Fine-flour Biscuit, Wheat- 
meal Crisps, Oatmeal Crisps, Graham Crackers, Breakfast 
Rolls, Beaten Biscuit, Breakfast Puffs, Corn Puffs, Corn 
Cake, Johnny Cake, Cornmeal Gems ; Bread — Leavened, Rye- 
and-lndian, Yankee Brown, W.'s Brown, Potato, Sweet 
Brown, Rice, Apple Cocoanut, Currant, Rolls, Farmer's 
Gems, etc 476 

Grains and Mushes. 

Use Entire Wheat, Double Kettle; Wheat— Pearl, Crushed, 
Cracked; Samp, Puddings — Graham, Cracked Wheat, Oat- 
meal, Cornmeal, Rice, Green Corn; Pearl Barley,. Molded 
Farina 487 

Pastry. 

Remarks; Hygienic Pie-crust of Potato, Bean, Cornstarch, 
Cream. Filling — Fruit, Apple, Berry, Tomato, Peach, Batter, 
Pumpkin, Custard 492 

Vegetables. 

How to Prei)are; Potatoes^ — Boiled, Browned, Scalloped, Mashed, 
Creamed, for Shortening, Breakfast, Flour, Jelly, Roasted, 
Sweet, Baked; Beets — Baked, Boiled; Turnips — Boiled, 



xiv (sONfllENJUS. 



Mashed, Stewed; Cabbage — Boiled, Stewed with Milk, iu 
Salad with Cream; Asparagus — Boiled, with Cream, on 
Toast, in Soup, with Egg-sauce; Squash — Boiled, Baked; 
Parsnips — Mashed, Browned, Stewed, with Egg-sauce, Baked, 
with Cream Sauce; Carrots, Beans — (dry) Boiled and 
Baked, Boiled Green, String; Boiled Green Peas, Succotash, 
Tomatoes, Stewed with Corn 495 

Hygienx Soups and Stews. 

Vegetable Soup, Cream Pea, Tomato and Macaroni, Brown, Po- 
tato and Bean, Green Bean, Split Pea, Tomato, Viigetable 
Oyster; Stews — Onion, Parsnip, Vegetable; Milk Porridge; 
Gruel — Graham, Oatmeal, Cornmeal, Farina 506 

To Keep Fruits and Vegetables. 

The Cellar, Ice-house, Refrigerator, How to Make a Cheap 
One; How to Keep Apples, Pears, Tomatoes, Cranberries, 
Celery, Onions, Parsnips, and Vegetable Oysters, Turnips, 
Cabbages, Grapes, To Take Frost out of Fruit and Vegeta- 
bles 512 

The Laundry. 

Preliminaries to Washing, How to Soften Hard Water, To 
Soak Clothes, Boil, Starch— "Cold Starch," for'Black; How 
to Wash Flannels and Colored Clothes, Blankets, Woolen 
Pants, To Make Bluing, Wash Black Goods, Delicate Colors, 
Lace Curtains, Linen Suits, Colored Table Linen, Fruit- 
stains, JavcUe Water, Mildew, Hints, To Remove Scorch, To 
Make "Chinese Starch Polish," A Good Washing Fluid, 
Soap — Hard, Ox-gall (to Keep Black Goods from Fading), 
Soft, Cold, Sand 517 

To Cleanse Clothing. 

To Remove Grease, Washing in Gasoline, Tar, Paint, and Ink 
Spots, " The Housekeeper's Universal Detergent," To Reno- 
vate White Lace, To Cleanse White Woolen Knit Goods, 
Fur, Silk, To Restore Rusty Black, To Renew Colors of Car- 
pets, To Cleanse Ostrich Feathers, Varnish for Black Straw, 
etc 525 

Dyeing, 

Essentials to Success, How to Prepare Goods, To Set Aniline 
Dyes, Colors on White, etc. Recipes— Scarlet on Wool, 
Pink on Wool, Red on Wool, Lac Red for Wool, ^A'ine Color 
for any Fabric, Maroon, Cherry Red or Pink on Cotton, Mad 
der-red for Wool, Sea-green or Ocean-blue for Cotton, Seal- 
brown on Cotton, Cinnamon-brown and Wood-color on Cot- 
ton, Copperas-brown, and Blue for Cotton, Yellow for Cot- 
ton, Green for Cotton, Orange-green on Wool, Violet-blue 
and Purple on Wool, Jet-black for Mixed Goods, Black for 
Wool, Drab, Lead-color, Indigo-blue on Wool, Another 
Black for Wool 529 



THE HUSBANDMAN. 

Earth, of man the bounteous mother. 
Feeds him still with corn and wine ; 

He who best would aid a brother 
Shares with him these gifts divine. 

Many a power within her bosom. 
Noiseless, hidden, works beneath ; 

Hence are seed and leaf and blossom, 
Golden ear, and clustered wreath. 

Tliese to swell with strength and beauty 

Is the royal task of man ; 
Man's a king; his throne is duty, 

Since his work on earth began. 



Sow thy seed and reap in gladness ! 

Man himself is all a seed ; 
Hope and hardship, joy and sadness, — 

Slow the plant to ripeness lead. 

John SxERLiNf, 




^iHF3 T^BIiATIIOM OP FOOD iPO BKAIjfHH. 


















'he pleasures of the table are not to 
I be despised, as r. factor in the problem 
of eating to live. The Creator has 
endowed us with a capacity for the 
keen e:;:,-oyment of eating and drinking, 
and had not -his faculty been perverted 
and abused, a very large share of the 
diseases which now afflict humanity 
mieht never have existed. We have 
become a nation of dyspeptics, and to 
such an extent has the hygiene of right 
living been pressed upon the attention of 
the people, that it is no longer unpopular 
to ask, concerning certain articles of diet, whether 
they are wholesome or otherwise, instead of merely 
considering whether they are palatable. Indeed, 
the best literature of the day is strongly tinctured 
with the subject of hygiene, not only as relating 
to the general habits of life, but with special ref- 
erence to the food question. 



"18 Bl^EAI^PASfn, DINNEI^ AND SUPPBI^. 

It is not our purpose to dwell at length on this 
branch of the subject, nor indeed to presume to 
regulate, with strict reference to this point, the 
bills of fare which this work may present, but the 
rather, after dealing in general principles, to leave 
the reader to draw his own conclusions, and to 
eliminate from his dietary such articles as his own 
judgment may condemn. 

The object of eating is to sustain life, and to 
maintain, in their fullest integrity, the various 
functions of life. It will be apparent, therefore, 
that a subject so intimately connected with one's 
physical welfare and usefulness in society is well 
worthy of our careful consideration, and any hints 
which may tend to make life better worth the 
living, even from a purely physical standpoint, 
cannot fail to be of value. 

There are many who affect to despise, as com- 
mon and vulgar, all thoughts in relation to eating 
and drinking, thereby fondly imagining that they 
attain to greater hights in spiritual things, or 
prove themselves of better material than '* common 
clay." But such professions are affectations indeed, 
and unworthy of the true man or woman. While 
it is undoubtedly true that many esteem too 
highly the pleasures of gastronomy, and thus sac- 
rifice the mental and spiritual to the merely 
animal, the remedy for the evil is not to be found 
in flying to the other extreme, but rather in a 
golden mean, which shall subordinate all the fac- 
ulties and appetites to the demands of an enlight- 
ened judgment and an educated conscience. 

All great toilers, either mental or physical, who 



©HE I^ELAITION OP FOOD mO F^BALIPH. ^9 

maintain a good working- condition, are men of 
good appetite and sound digestion. True, an 
occasional instance may be found, in which great 
results seem to have been accomplished by those 
who paid little attention to the demands of nature 
in this respect ; but it will generally be found 
that such work has been done at the expense of 
the vitality and often the very life of the person 
so performing it. 

When we consider the enormous waste of tissue 
attending the expenditure of force in the human 
system ; that every muscular contraction and ex- 
pansion calls for material to supply the loss of 
"wear and tear," we can readily see why man 
who works must eat. This is equally true of brain 
work as of mere muscular exercise. Mental labor 
is by no means inactivity, but calls for material 
to supply waste as urgently as does the expendi- 
ture of physical force. Another demand for food 
is that occasioned by the wise provision of nature 
for the maintenance of animal heat. Quite a 
proportion of what we eat is used for fuel, and is 
as really and truly burned as the wood and coal 
which we supply to our stoves and furnaces. The 
temperature of the body, which in health is 
uniformly kept at about ninety-eight degrees, 
demands the combustion of carbon in the systeni 
itself This is especially true in winter, when the 
temperature of the surrounding atmosphere is so 
much lower than the normal standard of the 
body, which must therefore be warmed from within, 
by the processes which Nature has so cunningly 
Revised, 



20 Bl^EAI^PAS-'P, DlNHEI^ AMD SUPPBl^. 

The intimate relation of hunger to cold is a 
demonstration of this point, as illustrating the 
warming qualities of a " good, square meal." The 
subject is further exemplified in the increased 
demand for food in cold weather, and also the 
desire for a change in the quality and character of 
the dietary, based on the real needs of the system. 
The vast difference between the appetite of the 
dweller in the tropics, who dines lightly on bread 
and fruit, and that of the Laplander who regales 
himself on a dinner of walrus blubber, washed down 
with a draught of whale oil, is not so much a 
question of taste as of necessity. While the diet- 
ary of the latter seems to us disgustmg, it is to 
him a physical necessity ; and although we are 
able to find heat-forming elements in the vegetable 
kingdom which would theoretically supply the de- 
mands of a cold climate, we must remember that 
the animal fats are his only resources, and seem 
to have been designed by a kind Providence to 
meet the necessities of dwellers in such a climate. 

With these illustrations before us, we would be 
poor scholars did we not see in them a lesson for 
the regulation of our diet with reference to the 
difference in the seasons of the year. A bill of fare 
for a dinner in summer should not be the same as 
for one in winter. Not only should there be a 
difference in quantity but the quality should be 
varied as well. The heat-forming foods should be 
partaken of more sparingly in summer than in 
winter, and the cooling juices of fruits substituted 
in their stead. 

It will readily be seen that the subject of eating 



She F^ELAiPiON OP Food jpo I:)ealiiih, 



21 



is indeed a science. Cookery has been entitled a 
fine art, but unfortunately much of it has no science 
for a basis, being devised, not so much with reference 
to man's physical needs as to his appetites. While 
the scope of this work is not a scientific one, and 
will not therefore demand or permit the discussion 
of the subject from such a standpoint, we purpose 
to keep in mind generally admitted scientific facts 
as a basis for the suggestions which may follow. 
It may be added, however, that man's science has 
never yet fully explored the domain of the food 
question, and we are still in the dark as to some 
of the uses which Nature makes in her laboratory 
of the provisions of her bounty. Fortunately for 
humanity, she has combined many of the elements 
in the right proportions in the vegetable world to 
perfectly adapt them to our needs, even though 
we may know but little of the science of their uses. 
So that the more natural, and hence 
the more simple, our habits the safer 
are we in dealing with this ques- 
tion. 

With this introduction, we dismiss 

this portion of the subject, except 

as it may incidentally appear 

in future pages, in association 

with other ideas from 

which it cannot be read- 




ily separated. 



22 



Bl^EAI^PASIl, DlNNEI^ AMD SUPPEr?. 










by 



•^HILE discussing this point, it may 
^s>. be proper to generalize somewhat, 



and consider the relative health- 
fulness of the various aliments that 
are employed in modern dietaries. 
In doing this we have no pet the- 
ories to sustain, but will give such 
conclusions as have been reached 
good authorities after careful investigation. 

Bread Preparations. 



A very important constituent of a wholesome 
dietary is good bread, in some form. Immense 
quantities of bread are eaten, good, bad, and indif- 
ferent, the two latter qualities prevailing, and work- 
ing their mischief with digestion and health. A 
house keeper who is not a good bread-maker lacks 
one very essential requisite of success in her voca- 
tion, and may be regarded as unfortunate indeed. 

The first requisite for good bread is good flour. 
Whether this be bolted or unbolted it should be 
GOOD, as no amount of skill in cookery can convert 
poor flour into wholesome bread. Modern processes 
of milling have wrought a revolution in the matter 
of flour supply, the old-fashioned mill-stones, which 
have ruled for centuries, having given place to 



Poods ih Genei^al. ^^ 



rollers, which crush the grain, and reduce it by 

successive stages into the various grades of " patent 

flour." The chief advantage of this process lies in 

the utilizing of all the nutritious elements of the 

grain while preserving the whiteness so pleasing 

to many who discard graham bread from '' color 

prejudice." Unbolted flour has its uses, however, 

and a place in wholesome cookery which has never 

yet been filled. The coarse hull of the wheat, 

however, has been declared by good authors to 

be wholly innutr'tious and a cause of irritation to 

the stomach. 

As a standard article of bread, nothing has yet 
supplanted the raised or fermented bread, the origin 
of which is lost in antiquity. While it is open to 
some objections, physiologically and otherwise, it 
still maintains its ascendency, and among house- 
keepers it is regarded as a high accomplishment 
to be able to make good raised bread. Instructions 
for* its manufacture will be found in the recipe de- 
partment of this work. 

The arguments against fermented bread, some of 
which are quite potent, have led to the production 
of substances, some of which are equally objection- 
able from a health standpoint, while others are 
successful in many respects. In the former class 
may be reckoned those which depend upon soda 
or other chemical powders for their lightness and 
in the latter we may rank the unleavened and 
aerated products, which have become quite popular 

with many. 

Lightness or porosity is an essential requisite 
of good bread, not only to render it palatable but 



24 Br^BAi^PAsm, diwnei^ and Suppbi^. 

to insure its digestion. '* Soggy" bread is a curse 
to any stomach, and a fruitful source of dys- 
pepsia. 

The objection to the yeast process is in the fact 
that the fermentation destroys some of the elements 
of the grain, and leaves the residuum in the bread, 
while the raising of bread by an acid and an alkali 
endangers its healthfulness by the risk of leaving 
an excess of one or the other in the product. Yet 
light bread, by either process, is vastly superior to a 
heavy, pasty substitute by the unleavened method. 
Bread can be made by the latter process ''fit for 
a king," and not only palatable, but wholesome; 
but a failure in the attempt will produce a poor 
apology for bread. Instruction on this point in 
the recipe department. 

Corn, Rye and Oats. 

These cereals are exceedingly valuable as food, 
not only as affording variety, but as being nutritious 
and wholesome. Corn meal as used alone in '' corn 
dodgers," or in combination with rye or graham in 
Boston brown bread, or with white flour in muffins, 
serves an exceedingly good purpose in the dietetic 
line, and should be even more freely used than it 
is at the present time. 

Rye bread is excellent as a laxative, and can be 
eaten to great advantage by most people, and es- 
pecially by -those subject to constipation. The 
grain should be sound and sweet ; otherwise it is 
absolutely injurious. In some sections, particularly 
in portions of the West, it is so little grown as to 
be almost unknown, while in others it is much 



Foods in Gembi^al. 25 

used. The New Englander would hardly know 
how to dispense with *' Rye and Indian," in which 
compound it is usually in the form of meal, or 
unbolted. It is also much used in the form of flour, 
in rye bread, some employing it for biscuit and 
raised bread, as wheat is used. 

But for real nutritive and hygienic value, scarcely 
anything equals oatmeal, which is beginning to 
be recognized as never before, and has become an 
exceedingly popular article of diet. It is chem- 
ically and practically demonstrated to be among 
the most nutritious of all foods, and contains the 
elements needed for the production of force. The 
hardy endurance and strength of the Scotch as a 
race are more largely due to their unlimited use 
of oatmeal in its varied forms, than to any other 
one thing. The recognition of this fact, and its 
general popularization in this country, is a blessing 
of no small magnitude, as its substitution for less 
wholesome articles will be productive of good. 

Flesh Meats. 

The employment of the flesh of animals as food 
has been under discussion for years, and the veg- 
etarians have many arguments in their favor. The 
primal man and woman were undoubtedly abstain- 
ers from flesh, and perhaps it would be better for 
the race if that condition could be restored ; but 
with the present constitution of humanity, the proj- 
ect seems almost Utopian. Theoretically, vegeta- 
rianism is strong, and some of its practical illus- 
trations exhibit the strength of its theories, while 
other cases seem to teach the contrary. 



26 Bl^BAI^PASm, DINMEI^ AMD SUPPEF^. 

One thing, however, is undoubtedly true, and 
that is, that it would be vastly better for the race 
to eat less of flesh and more freely of grains, fruits 
and vegetables ; and while the fond hopes of the 
vegetarians may never be realized, they have cer- 
tainly done much good in calling attention to the 
great value of these articles of diet, and tending to 
render their use more general. 

If meats are to be used, the greatest care should 
be exercised in their selection. The flesh of animals 
is more or less subject to disease, especially that 
of some varieties. The scriptural argument for the 
use of meats is based upon the Divine permission 
to eat the flesh of certain animals. To be consistent 
those who adduce this argument should regard the 
provisions of that permission, aud discard from 
their dietary all animals not thus permitted, and 
especially those which are positively prohibited by 
Divine authority. 

The flesh of the swine, being one of the inter- 
dicted articles, should be rejected, not only for that 
reason, but on account of the increasing evidence 
of its unwholesomeness. That dreaded scourge of 
American pork, trichinae, has probably called atten- 
tion to this point more forcibly than any other 
argument has done, and in connection with the 
recognized want of cleanliness of the hog as an 
animal, has weakened its hold upon popular esteem 
as an article of diet. With permission to eat good 
beef, mutton, fish, etc., it would seem that the hog 
might be left to his " wallowing in the mire." This 
subject will be more fully discussed in the hygienic 
department. 



Foods ih Genei^al. 27 

Beef. 

Among the articles of flesh that are permitted, 
beef occupies a prominent place. From the char- 
acter of its diet, and from its habits, the bovine 
species seems as likely to be free frofn disease as 
the animal kingdom can well be ; and yet much 
care is necessary to secure absolutely wholesome 
beef. The cattle that are shipped from the far 
West to the Eastern market are often in a condi- 
tion unfit to be converted into good beef; and much 
disease has doubtless been communicated through 
this source. We note with pleasure, however, that 
by the growing popularity of the refrigerator car 
system, this evil is likely to be reduced to the min- 
imum. 

Mutton. 

Next in value to beef as an article of diet comes 
mutton, the sheep being generally as free from 
disease as the generality of animals, and the flesh 
being nutritious and easy of digestion. Mutton 
broth is recognize as a good article for invalids, 
while those in good health have a decided prefer- 
ence for roast mutton and mutton chops. 

Fowl. 

The flesh ot the domestic fowls enters largely 
into the dietary of the Amercan people, especially 
in connection with the season of holidays. Al- 
though less objectionable than some other articles, 
their free and constant use is not recommended. 

Fish. 

The use of fish has in its favor the example of 
Christ, the custom of ages, and its generally ad- 



28 Bl^BAI^PASiB, DIMNBI^ AND SUPPBI^. 

mitted wholesomeness. Much stress has been laid 
by some writers, upon its great value as brain food, 
on account of its phosphorus. Were this argument 
sound, those who subsist almost entirely on fish 
ought to be 'persons of marked intellectuality, 
which is far from being the case. In nutritious 
value, fish ranks much below beef and mutton, 
and is vastly inferior to many of the grains, but 
if properly cooked, it is digested well by healthy 
stomachs, and adds variety to the bill of fare. 
Frying, although the most common method of 
cooking it, is the most objectionable, impairing its 
wholesomeness and digestibility. 

Wild Game. 

Those of our readers who may chance to be 
favored with proximity to the "wild wood" may 
occasionally grace their larder with a haunch of 
venison or perchance a bear steak. Comparatively 
few, however, will be called upon to pass judg- 
ment on these articles. Wild meat is to be regarded 
as equal in wholesomeness to domestic flesh, and 
on some accounts superior. It requires care in 
cooking, and usually more time, for the reason — 
shall we say it ? — that the flesh is hardier and 
healthier, and hence less tender. 

Of the smaller wild game and fowl, ^ the supply 
is too limited to admit of its entering largely into 
the consideration of the food question. The same 
principle holds good in their case, however, and 
exercise and a natural life contributes to their 
wholesomeness^ and makes them desirable as food. 



Foods in Genei^al, 20 

Vegetables. 

The various products of the vegetable kingdom 
were designed by the Creator to constitute a large 
porton of the diet of man. While few of the veg- 
etables are sufficiently nutritious to alone maintain 
the health and strength of the system, they furnish 
many of the elements needed in the animal econ- 
omy, and, what is of great importance in the 
question of eating, they contribute to the bulk of 
the food, which is a necessity to its digestion and 
assimilation. Some of them are possessed also of 
certain medical qualities, which render them valu- 
able as preservers of health. 

The nutritive value of the different vegetables 
covers a wide range, varying from only two or three 
per cent, in some of the watery varieties, to eighty- 
five per cent, in peas and beans, which are classed 
as vegetables, although, strictly speaking, they are 
the seeds of leguminous plants. 

The best-known of all the products of the veg- 
etable kingdom is the potato. It is easily grown, 
nutritious and digestible, and hence enters largely 
into the dietary of the masses, usually in connec- 
tion with some article of flesh, hence " meat and 
potatoes" constitute the bulk of humanity's food. 
The Irish variety contains about 25 per cent, of 
nutritive elements, and the sweet potato a consid- 
erably larger proportion, differing with the locality 
where it is grown, the essential difference being in 
the amount of sugar in its composition. 

Rice, the favorite food of the Chinese, is the most 
nutritive of all the vegetable productions, being 



30 Bl^BAI^PAS'P, DINMBI^ AMD SUPPBI^. 

slightly in excess of peas and beans in nutritive 
elements. It is an exceeding-ly valuable article of 
diet, and its free use is to be recommended. 

Amon^ the common, but slightly nutritive veg- 
etables may be classed the cabbage, which has but 
about five per cent, of food elements. In the as- 
cending scale of value, we have the turnip, with 
about 9 per cent. ; the beet and carrot, about i/; 
parsnip, i8 ; bread fruit 20 ; and then up to the 
potato, at 25 to 30 per cent. These vegetables all 
have their place, as affording variety, and contrib- 
uting to the bulk of the food and aiding in its di- 
gestion and assimilation. 

Fruit. 

The dietetic value of fruit consists, not so much 
in its nutritive elements, which are comparatively 
limited, as to its medical qualities, if we may use 
that term in connection with an article of food. 
The acids, which enter largely into the composi- 
tion of most fruits, are excellent correctives, and 
serve a purpose in dietetics not to be secured in 
any other way. A correct understanding of the 
great value of fruit is of quite modern acceptance, 
and there still exist many unfounded prejudices 
against its use, especially in bowel difficulties, for 
which it is, in reality, olten sovereign a remedy. 
Like all other articles of diet, good and wholesome 
in themselves, fruit should be eaten judiciously. 
Some stomachs can bear it only in small quantities. 
Some cannot dispose of raw fruit, while it is very 
acceptable to them when cooked. While a person 
in health may eat all kinds of fruit with impunity. 



Foods in General. 3j^ 

a dyspeptic is often obliged to exercise care in its 
selection; and occasionally its use must be inter- 
dicted entirely for a season. 

The variety of fruit accessible to almost all classes 
is now very large. The process of canning makes 
it possible to enjoy fresh fruit at all seasons of the 
year, and in all latitudes. The old-fashioned method 
of '' preserving " fruit by the addition of sugar, 
" pound for pound " is now nearly obsolete, hap- 
pily for human stomachs, as fruit thus prepared is 
well-nigh indigestible, and often absolutely injuri- 
ous. Full directions for canning fruits will be found 
elsewhere in these pages, by processes that pre- 
serve their natural flavors and comestible qualities. 

Small fruits, under which head may be reckoned 
strawberries, raspberries, blackberries, whortleber- 
ries, blueberries, currants, gooseberries, etc., are 
becoming more and more highly esteemed, and 
much attention is being paid to their cultivation 
and improvement. The grape, one of the most 
wholesome of all fruits, has come to be recognized 
as possessing medicinal virtue of great value, while 
peaches, plums, and other varieties of fruit which 
were formerly luxuries for the rich, are now to be 
found in the dietary of all classes. 

Tropical fruits as they are brought to our mar- 
kets, while entering less largely into the question 
of food supply, being regarded more in the light 
of luxuries, are nevertheless increasing in favor as 
kitchen suspplics, this being especially true of the 
dried varieties, which are less perishable than the 
fresh, and hence permit a wider range of usefulness. 
The date, fig, raisin, prune, and other fruits which 



32 BREAI^PASin, DiNMEr? AND SllPPSr?. 

may with care be kept a long time, while less val- 
uable than those which retain their natural juices, 
are of great service in localities where it is diffi- 
cult to procure fresh fruit. 

The methods of preparing fruit for the table will 
be found in the department of recipes, but it may 
be remarked in this connection that the more simp- 
ly it is prepared the more perfectly it serves the evi- 
dent purpose of the Creator in giving it to man. 
While it may be incorporated into many epicurian 
dishes, in combination with indigestible pastry, its 
wholesomeness is often thus destroyed, and the 
compound thus made is unfit for the human stomach. 

Fruit sauces, only slightly seasoned, are the most 
wholesome methods of presenting cooked fruit, 
while many varieties, such as strawberries, and 
other small fruits, are exceedingly palatable and 
wholesome eaten raw, with no addition except a 
small quantity of sugar. 

Fruit is often made the principal dish in the 
dessert, or last course in the meal. This may some- 
times lead to excess in eating, by tempting the 
appetite to indulgence after the wants of the sys- 
tem are fully supplied. An excellent custom, of 
recent adoption, gives fruit the leading position on 
the breakfast bill-of-fare, standing in the same re- 
lation to this meal that soups sustain to dinner. 
A dish of fresh berries or a delicious orange is 
much to be preferred as a morning appetizer above 
any form of stimulation, however mild, and the 
custom has dietetic reasons, as well as fashion, in 
its favor. 



Foods in Genei^al. 33 



Eggs and Milk. 

Eggs and milk form wholesome articles of diet 
if fresh and free from taint and disease. Eggs 
verging on decay are neither palatable nor health- 
ful. They should be selected with the greatest 
care. If inconvenient to keep poultry yourself, it 
is often possible to arrange for fresh supplies from 
those who do. They are prepared for the table in 
a variety of ways more or less healthful, frying 
being perhaps the most objectionable. Soft boiled 
and poached eggs are the most nourishing and 
easiest of digestion. 

Milk is good and comparatively healthful in al- 
most any form except skimmed and watered. We 
protest against these innovations. A glass of hot 
milk in winter, and iced in summer, is more health- 
ful and palatable to normal appetites than all the 
tea between here and China, or all the coffee this 
side of Java. Diseased, watered and skimmed milk 
are considered in another department. 

Combination. 

Of the articles of food we have been consider- 
ing, few of them are sufficient alone to meet all 
the wants of the system, as containing all the ele- 
ments needed to supply its constant waste and 
build healthy tissue. While some articles contain 
nearly all the necessary elements, they are in too 
concentrated a form, and hence the advantage of 
combining two or more articles in a single meal. 
This is not to be understood as favoring a great 
variety at one meal, as that will often lead to ex- 
cess, but a judicious combination, for physiolog- 

3 



34 Pl^BAJ^PASTP, DlNHEr? AND SUPPEr?. 

leal, not epicurean reasons will be found advisable. 
The most common of these is " meat and pota- 
toes," and is founded in dietetic law, although the 
correct relative proportions are seldom observed, 
the real need of the system being met in one part 
of lean beef, by weight, to nine parts of pota- 
toes. 

Vegetable combinations may be made, equally 
complete in all the food elements. The table here- 
with presented from the " Home Hand-Book of 
Hygiene and Medicine," will be found convenient, 
and approximately correct, as supplying all the 
needed elements of nutrition : — 

oz. lb. oz. 

Combine 8 Lean Beef, With 4 8 Potatoes. 

« 'jYz " " 18 Rice. 

«« I>^ " '* I 8 Indian Meal. 

«« 12 Eggs, " I 6 Rice. 

«« 9 " " 52 Potatoes. 

« 3 pts. Milk, " I Rice. 

2>^ " " '* 4 4 Potatoes. 

7^ oz. Peas, " I 4 Rice. 

6 " " " 5 Potatoes. 

I lb. 5 "Oatmeal, " 5 Rice. 

* «* I " 4 " " " I II Potatoes. 

« I " A " " " 5 Rye Meal. 

" 15 " " " 10 Indian Meal. 

Various Other Tables 

Are presented In books on foods, but we have 
space for only two. The first shows the amount 
of nutriment contained in each one hundred parts 
of different khids of food, and the second gives 
the length of time required to digest different foods, 
as nearly as can be ascertained. 



it 

(C 



Foods in Genbi^ali 



35 



Nutritive Value to each loo Parts. 



Bread 

Wheat Plour. . 
Barley Meal. . . 

Oatmeal 

Rye Meal 

Indian Meal. . 

Rice 

Peas 

Beans 

Lentils 

Arrowroot 

Potato 

Sweet Potato. . 

Carrot 

Beet 

Parsnip 



63 
85 
83 
85 
85 
85 
87 
85 
85 
77 
82 

25 

3^ 

17 

16.5 

18 



Cabbage 

Turnip 

Sugar 

Treacle 

New Milk... . 

Cream 

Skim Milk. . . 
Buttermilk. . . . 
Lean Beef. . . . 
Lean Mutton. 

Veal 

Poultry 

White Fish... 

Salmon 

Entire Egg.. . 
White of Egg, 



5.6 

9 
95 

n 
14 
34 
12 
12 
28 
28 
37 

25 
22 

23 
26 
22 



Yolk of Egg. 



Banana. 
Date . . . 
Grape. . 
Apple. . 



Pear. 

Peach 

Plum 

Mulberry . . . 
Blackberry . 

Cherry 

Apricot. . . . 
Gooseberry. 
Strawberry. 
Raspberry . . 
Currant .... 



48 
27 
67 
17.6 

15-7 
12.8 

31 

4.8 
12. 1 

6.5 
13-3 

3-4 
10.7 

5-7 

8.8 

9-3 



Periods of Digestion. Hours and Minutes. 



Rice, boiled , 

Eggs, whipped, raw , 

Trout, fresh, fried 

Soup, barley, boiled 

Apples, sweet, raw 

Venison steak, broiled . . . . 

Sago, boiled 

Tapioca boiled 

Barley, boiled 

Milk, boiled , 

Liver, beef, fresh, broiled. 

Eggs, fresh, raw 

Apples, sour, raw 

Cabbage in vinegar, raw... 

Milk, raw 

Eggs, fresh, roasted , 

Turkey, domestic, roasted, 

Goose, wild, roasted 

Cake, sponge baked 

Hash, warmed 

Beans, pod, boiled 

Parsnips, boiled 

Potatoes, Irish, baked. . . . 

Cabbage, head, raw 

Custard, baked 

Apples, sour hard, raw.... 

Oysters, fresh, raw 

Eggs, fresh, soft, boiled.. 

Beefsteak, broiled 

Mutton, fresh boiled 

Soup, bean, boiled 









30 




30 




30 




30 




45 




45 


2 




2 




2 




2 




2 




2 




2 




2 


15 


2 


15 


2 


30 


2 


30 


2 


30 


2 


30 


1 


30 


2 


30 


2 


30 


2 


30 


2 


45 


2 


50 


2 


55 







3 




o 
:> 




3 





Chicken soup, boiled 

Dumpling, apple» boiled . . 

Oysters, fresh, roasted 

Pork, salted, broiled 

Porksteak, broiled 

Mutton, fresh, roasted. . . . 

Bread, corn, baked 

Carrot, Orange boiled 

Sausage, fresh, broiled . . . 

Oysters, fresh stewed 

Butter, melted 

Cheese, old, raw 

Oyster soup, boiled 

Bread, fresh, baked 

Turnips, flat, boiled 

Potatoes, Irish boiled 

Eggs, fried, or hard boiled 

Eggs, fresh, fried 

Green corn and beans. . . , 

Beets, boiled 

Salmon, salted, boiled. . . . 

Beef, fried 

Veal, fresh, broiled 

Fowls, domestic, boiled 
Beef, old, salted, boiled. . . 

Pork, salted, boiled 

Pork, salted fried 

Veal, fresh, fried 

Cabbage, boiled 

Pork, roasted 

Suet, beef, boiled 



3 
3 
3 
3 
3 

3 

3 

3 

3 

3 

3 

3 

3 

3 

3 

3 

3 

3 

3 

4 

4 

4 

4 

4 15 

4 30 

4 15 

4 30 

4 30 

5 15 
5 30 



15 
15 
15 
15 
15 
15 
20 

30 
30 
30 
30 
30 
30 
30 
30 
30 
45 
45 



36 



Bl^EAI^P^Sm, DlNNEI^ AND SlJPPBI^. 



The subject of "Foods in General" might be 
carried to almost any length without exhausting 
it, but as the different articles of diet are consid- 
ered in detail in other departments of this work, 
we will not particularize farther in this connec- 
tion. We would refer especially to the recipe de- 
partment. 




JSABIiB eUtlQUEHimE. 




^:>|rTj^snR->^RXiQrjB/i^R ^|e> 





il'jI^^i^^Im^^ HESTERFIELD declared good breed- 
ing to be " the result of much good 
sense, some good nature, and a little 
self denial for the sake of others, and 
with a view to obtaining the same in- 
dulgence from them." And again, 
" Good sense and good nature suggest 
civility in general, but in good breeding 
there are a thousand little delicacies 
which are established only by custom." 
Mere wealth or social standing form no correct 
index to true gentility. We otten hear the ex- 
pression, " She is no lady," or, '' He is not a gen- 
tleman," applied to persons of wealth, talent, and 
education ; but who have neglected to cultivate true 
politeness, and to conform to the rules of good so- 
ciety. While on the other hand we often find in 
the homes of the toilers, down among the humbler 
walks of life, such consideration for others, such 
regard for the little courtesies of life, that we al- 
ways feel it a particular pleasure to sit by that 
fireside, or to be asked to a scat at table, though 
the setting be plain, the courses few and bearing 
evidences of economy. 

Most ru^cs of etiquette arc the outgrowth of a 



38 Bl^EAI^PASIJ, DiMNEr? AND SUPPEI^. 

need, and serve the convenience and comfort of all 
concerned, but there are rules of table etiquette 
which one never knows instinctively and which are 
in a manner arbitrary. A knowledge of these rules 
can only be attained by careful observation in good 
society, or by the study of some treatise on the 
subject. The following story from the French is 
to the point : — 

The Abbe Cosson^ a professor in the College 
Mazariiiy was an accomplished literateur^ sat- 
urated with Greek and Latin, and considered him- 
self a perfect well-spring of science, and had 
no conception that a man who could recite pages 
of Persiiis aud Horace by heart, could possibly be 
ignorant of table etiquette. 

He dined one day at Versailles, with the Abbe 
de RadonvillierSy in company with several courtiers 
and marshals of France ; after dinner, when the 
talk ran upon the etiquette and customs of the 
table, he boasted of his intimate acquaintance with 
the best dining-out usages of society. 

The Abbe Delille listened to his account of his 
own good manners for a while, but then interrupted 
his harrangue, and offered to wager that at the 
dinner just served, he had committed at least a 
hundred errors, or improprieties. 

^^ CommeJit est-il possible f dQV0.3.r\dQ6. the Abbe. 
" I did exactly like the rest of the company." 

" Quelle abserdite ! " exclaimed the other. " You 
did a hundred things which no one else did." 

" First, when you sat down at the table, what 
did you do with your napkin 1 " 

** My napkin } Why, just what every body else 



©ABLE GmiQUE'P'nE. T/^ 



did. I unfolded it and fastened it to my button- 
hole." 

'*Ah ! my dear friend," said Delillc, '' you were 
the only one of the party Iwho did that. No one 
hangs his napkin up in that style; they content 
themselves with placing it across their knees." 

''And what did you do when you were served 
to soup ? " 

"Like the others, surely. I took my spoon in 
my right hand and my fork in the left — " 

"Your fork ! who ever saw any one eat bread 
out of his soup-plate with a fork, before ? " 

" After your soup, what did you eat ? " 

"A fresh ^gg'' 

" And what did you do with the shell ? '* 

"Handed it to the servant." 

"Without breaking it.?" 

" Yes, without breaking it up, of course." 

"Ah! my dear Abbe, nobody ever eats an ^%% 
without breaking the shell afterwards, " exclaimed 
Abbe Deli lie. 

"And after your egg—.?" 

"I asked the Abbe Radonvilliers to send me a 
piece of the hen near him." 

" Bless my soul ! a piece of the heri ? One 
should never speak of hens out of the hennery. 
You should have asked for a piece of fowl or chicken. 
But you say nothing about your manner of asking 
for wine." 

"Like the others, I asked for claret and cham- 
pagne." 

"Let me inform you that one should always ask 



40 Br^EAi^PAsm, Dimmei^ amd Supper. 

for claret zvine, and champagne wine. But how 
did you eat your bread?" 

" Surely, I did that comme il faut. I cut it with 
my knife in the most regular manner possible, and 
ate it with my fingers." 

'* Bread should never be cut, but always broken 
with the fingers. But the coffee, how did you 
manage that } " 

" It was rather too hot, so I poured a little of it 
into my saucer and drank it." 

*' There you committed the greatest error of all. 
You should never pour either coffee or tea into 
your saucer, but always let it cool, aud drink it 
from the cup." 

The Abbe was thus taught that one might be a 
distinguished scholar and yet be ignorant of the 
rules of table etiquette. And although this incident 
occurred over fifty years ago, the customs of good 
society have changed so little that with but few 
exceptions the advice contained can apply to the 
present time. 

With Dasy Eyebright, *' We do not know by what 
reason the rich should claim all the refinements 
and elegancies of the table. They are not always 
costly, and they do not require much expenditure 
of time. A table can be set with grace and ele- 
gance as expeditiously, and with no more expense, 
than if the dishes are thrown on, as it were, with- 
out any regard to symmetry or form." 

The dining room shuld be cheerful and pleasant, 
and its mistress should wear her brightest smile. 
All trials, troubles and disagreements should be 
banished from the table. The plainest room may 



Sable GTiQUSfPfFE. 41 

be made pleasant by the exercise of taste, and 
the simplest fare palatable by care in preparation, 
and a tasteful setting of the table. 

Then, again, the meal should not be bolted in 
the space of five or ten minutes. Meals taken in 
this manner tax the powers of digestion, and lay 
the foundation for dyspepsia, so common to Amer- 
icans. The table is more than simply a feeding 
place. It should be a place of social pleasure and 
enjoyment. Each dish should be prolonged by 
conversation on pleasant and agreeable topics. 
''^Chatted food is half digested!' 

Company Manners. 

Good breeding begins at home. Manners that 
are put on while in company, and laid off while 
at home, are never natural and do not fit. Chil- 
dren trained for a special occasion seldom pass 
through it without making the fact evident. The 
habits of years cannot be changed for an evening 
or a meal. 

We could never understand why one should al- 
ways be civil and well-bred in the company of 
comparative strangers, while within his own family 
circle, where everything that is the brightest and 
best of him should manifest itself, he feels at lib- 
erty to disregard the little courtesies of home and 
the rules of good society. 

*' Negligence and carelessness with regard to the 
little amenities of life, are the fruitful source of 
much domestic unhappiness. ' Good manners are 



42 Bl^BAI^PASlIT, DiNNEr?, AND SUPPEr?. 

to the family what good morals are to society, their 
cement and their security.' " 

Be as particular at the fireside as when abroad. 
Study the art of true politeness at home, and teach 
it to your children there, if you would have them 
an honor to you abroad. *' Train up a child in the 
way he should go, and when he is old he will not 
depart from it." 

" Noi" need we power or splendor, — 
Wide hall or lordly dome ; 
The good, the true, the tender, — 
ThesG form the wealth or home." 

'^^^^^ General Rules. ^ ' 

In the family circle, the gentleman who is head 
of the household may sit at the side of the table, 
with plates at his right hand an^ food near by. 
When all are seated, the guests, if any, should be 
served first, the eldest lady of the household next, 
then the ladies and gentlemen as they come in 
order. The hostess should sit opposite her hus- 
band, presiding over the tea, sauces, etc. The 
host should consult the tastes and preferences of 
those at table when serving them. 

Napkins should never be starched. On taking 
seat at the table, the napkin should be unfolded 
and placed across the knees. It is considered bad 
custom to tuck it under the chin, or fasten it in 
the button hole of the vest. At home fold your 
napkin when you are done with it, and place it in 
the napkin ring, If visiting, leave it unfolded be- 



(©ABLE ei^IQUEiPIIE. 



43 



side your plate. If gloves are worn, they are 
withdrawn and placed across the knees, with the 
napkin over them. 

When a plate is handed you at table, keep it 
yourself and do not pass it to another, unless re- 
quested to do so. The one serving has probably 
in mind the preference of those at table, and knows 
whom he desires to wait upon first. It is a poor 
compliment to seem to reprove his selection. If 
a dish is passed, serve yourself first, and then pass 
it on. 

The knife and fork, and their uses, are a source 
of trouble to many. The knife is now used only 

for cutting meat, mash- 
ing potatoes, and a few 
other purposes at table. 
It is no longer placed in 
the mouth by those who 
give attention to table 
etiquette. The fork is 
used to convey the food 




FIG. I. 



to the mouth, and is held in the left hand, while 
the cutting is done with the knife in the right. 
If, however, the food requires no division, except 
such as may be done with the fork, the latter may 
be used by the right hand. Fig. i illustrates the 
proper method of holding the knife and fork. 

Use your fork in eating all sorts of thick sauces, 
peas, jellies and pastry, and your dessert spoon in 
eating curries. Many of the softer made dishes, 
such as custards, ices, etc., are eaten with a spoon. 
Asparagus is eaten with a knife and fork. It is 



44 Br^BAi^PASip/DmNEi^ and Suppei^. 

generally regarded as no Impropriety to eat corn 
from the cob. 

Avoid unnecessary noises with the knife and 
fork, and especially with the mouth, such as loud 
sipping, smacking of lips, or heavy breathing. 
The lips should be kept closed as much as possi- 
ble while eating. 

The position of the hands and arms at table is 
an important consideration. Avoid raising the el- 
bows, especiall}^ in a way to inconvenience your 
neighbors. Do not place the unoccupied hand 
prominently upon the table, but keep it below. 

Use the special implements provided for the pur- 
pose in conveying articles to your own plate from 
the general supply, — the sugar spoon, butter knife, 
gravy ladle, pickle fork, etc.; but take bread, cake 
and the like with your fingers. Olives should be 
taken with the fingers unless an olive fork is pro- 
vided. 

If a plate is passed you with the " last piece," 
it is proper to take it, as the custom of leaving 
the " manners piece " no longer prevails. It is po- 
lite to presume there is more of the dish in reserve. 

Should anything unpleasant chance to be found 
in the food, quietly remove it and say nothing, 
even though you may be unable to proceed with 
the meal. 

Observe a correct posture at the table, never 
lounging, tilting the chair back, nor leaning upon 
the elbows. The chair should be sufficiently near 
the table to allow of an upright position. 

To eat largely of some dainty is a mark of ill 
breeding, unless there is a liberal provision, and 



Sable Gutiquewipb 45 

then a remark of apology is in good taste, and 
may thus be regarded as a special compliment to 
the hostess. 

Bread should never be cut or bitten, but broken 
with the fingers, and each piece spread with but- 
ter as eaten. 

Tea or coffee should never be poured into the 
saucer to cool, but sipped from the cup. If one 

ih-^^ y^"--^ wishes to be served with 

'iJ^^^^^^^^^^j more tea or coffee, or 

^'^g^tf^^'^^^^^^^^'""'^^ desires it changed, he 
^^^^ "^ T^ ' ^ 1^^ should place his spoon 

""^ -^^i:f-..^-\^^^^^0 ii"^ the saucer ; if he has 

^""^^^^^ had sufficient, let it re- 

FIG- 2. main in the cup. The 

proper method of homing the cup is illustrated in 

Fig. 2. 

The practice, on the part of the lady of the 
house, of apologizing for the quality of the food, 
is not in good taste, and is usually interpreted as 
a bid for compliments ; nor should guests be unduly 
urged to eat after declining a dish. It may be 
well, sometimes, to assure a guest of the sufficien- 
cy of supply, that he may not refrain from eating 
of a dish from any delicacy on that score, but to 
repeatedly urge one to partake of more after he 
has declined, or to replenish his plate after a re- 
fusal to take more, is not in good taste. 

Conversation at table should be only upon pleas- 
ant topics, and personalities should be avoided. 
Jokes about the apparant hunger of some one of 
the party should be tolerated only among the most 
intimate friends, and should never be too pointed. 



46 Bl^EAI^PASIt, DlHNBl^ AHD SUPPBI^. 

In case of some violation of any recognized 
table rule of minor importance, such as eating corn 
from the cob, or helping one's self from a dish in 
easy reach, it is well to say to the host or hostess, 
"by your leave," or to otherwise recognize the 
slight breach of rule. 

Finger bowls, if introduced, should be brought 
in on a napkin on a dessert plate and set off to 
the left. They are used by dipping the' fingers in 
lightly and drying them on the napkin. They 
should be half full of warm water with a slice of 
lemon floating in it. 

Cultivate an easy manner at table, with neither 
too much freedom, nor too much constraint; never 
appear conscious of an effort to observe rules, and 
yet always be guided by them, both at home and 
abroad, and thus exemplify true gentility of charac- 
ter where so much of its opposite is too often dis- 
played. 

Avoid eccentricity and affectation in either dress 
or manners, and be ready to overlook any defects 
in others. Beau Brummell broke off an engage- 
ment on account of a trivial impropriety at dinner. 
It was he who when asked if he liked peas, after 
taking time for mature deliberation said he be- 
lieved he once had eaten one. 

Do not be rude to waiters, nor apologize for 
making them trouble. True courtesy should not 
be neglected, however. " If you please," and 
''Thank you," are terms which should not be for- 
gotten in addressing those serving. 

First ask permission of the host if you desire to 



©ABLE eillQUEItmB 47 

leave the table before the rest of the family or 
guests, except at a hotel or boarding house. 

In houses where *'help" is not employed, the 
daughters, or some other lady members of the 
family may take turns in serving. It is always an 
annoyance to have two or three constantly leav- 
ing the table for needed articles. 



Do not eat too fast. 

Do not fill the mouth too full. 

Do not take notice of accidents. 

Do not dip bread into gravy or preserves. 

Do not leave the table with food in the mouth. 

Do not carry fruit or confectionary from the table. 

Do not tip the plate to get the last drop of soup. 

Do not take salt from the salt cellar with your 
fingers. 

Do not serve two kinds of meat or pastry on the 
same plate. 

Do not eat soup from the end of the spoon, but 
from the side. 

Do not put salt on the table cloth, but on the 
side of the plate. 

Do not, at table, explain why certain foods do 
not agree with you. 

Do not pick the teeth at table, or in company 
of ladies after a meal. 

Do not wipe the nose or face with the napkin. 
It is for the lips only. 



48 BF?EAI^PAS'n, DINNBI^ AND SUPPEI^. 

Do not hold the bones of game or poultry in 
your fingers while eating it. 

Do not find fault with your food; have it changed 
quietly if you wish it different. 

Do not express a choice for any particular parts 
of the dish unless requested to do so. 

Do not reach across your neighbor for a dish or 
condiment, but ask him to pass it to you. 

Do not serve more than two kinds of vegetables 
with a course. Pass them both on the same waiter. 

Do not pass your knife and fork with your plate, 
but allow them to rest upon a piece of bread on 
the table. 

Do not lay articles of food on the table cloth. 
Bread is the only comestible which custom has 
consigned to that place. 

Do not cross your knife and fork after finishing 
a course, but lay them on your plate with the han- 
dles to the right and parallel one to the other. 

Do not rely too implicitly on the rules laid down 
by this or any other book on etiquette. Pecul- 
iarities of custom vary in widely separated localities. 
If not completely master of the situation, "Wait 
and see what others do, and follow the prevailing 
mode." A good degree of self-possession, with your 
wits at your command, coupled with a general 
knowledge of good dining rules, will carry you 
safely through any occasion which at first may ap- 
pear extremely difficult. 



#^ 










^4^ 




■vv^^Si-iTiisro- :e'cdti e:e^e^5^i^i^.u^st- 



©HB fflOI^NIMG CQBALi. 



51 




ir^€HIit^'' 



|RE AKFAST, as the word itself im- 
I plies, should be the breaking of a fast. 
J Not the goading of a jaded stomach 
with a cup of strong coffee from its fa- 
^.v^ tigue of disposing of a late and hearty 

"f ^ supper, as is too often the case, but a 
welcome meal to a rested system, refreshed with a 
sound sleep, and ready to dispose of the nutrition 
which will enable the human machinery to resume 
its work because it is supplied with the motive 
power. 

The custom of swallowing a cup of coffee, and 
"snatching a bite," before going to business, and 



52 Bl^EAI^PASm, DlNNBr? AND SUPPER. 

calling it breakfast, cannot be too strongly depre- 
cated. It is doing much to lay the foundation for 
dyspepsia and nervousness, of which the world al- 
ready has too much. Indeed, it may be said to 
not only lay the foundation for these diseases, but 
is contributing largely' to their superstructure. A 
forenoon's work performed on the stimulus of a 
cup of coffee, with only the nutriment of a hot 
roll, or some other article of even less value, can- 
not fail to prove a severe draft upon the stock of 
vitality, which Nature may honor under protest, 
but which if continued must result in final bank- 
ruptcy of the vital forces. 

The morning meal should be excellent in qual- 
ity, abundant in quantity, and partaken of deliber- 
ately and with a good relish. It should be eaten 
before heavy manual or mental labor is undertak- 
en, and, as a rule before much exposure to out- 
door influences. Much has been written, pro and 
con, with reference to exercise before breakfast, but 
the best of authorities are coming to agree that ^ 
while moderate exercise may be admissable before 
the morning meal, it is not the part of wisdom to 
indulge in prolonged physical or mental toil, nor 
to expose one's self to too much out-door air in 
the early morning. The long morning walks, so 
highly extolled by some writers, are often more 
injurious than beneficial, by reason of the malarial 
and other influences which need to be dispelled by 
the warmth of the sun before pedestrians may safe- 
ly venture abroad. 

It may be argued that some exercise is needed 
" to get up an appetite for breakfast." If in some 



She CQoi^niTJG CQeal. 53 



cases this be a necessity, the dumb-bells within 
doors, or the saw at the woodpile, may be a good 
form of administering it ; but a compliance with 
the laws of health in reference to previous meals, 
and to securing good wholesome sleep, will usu- 
ally secure a good appetite for breakfast without 
extra help. 

A frequent drawback to the healthfulness of a 
breakfast consists in the haste with which it is 
prepared. It is a fact that in many families no 
meal of the day has awarded to it so little time 
and thought, and hence the result is often disap- 
pointing. The consciousness that the meal is being 
delayed beyond the usual hour often hurries the 
fire so that scorched or hastily cooked food is 
brought to the table, the coffee is boiled to mud- 
diness or insipidity because of insufficient time to 
make an infusion, and the meal is otherwise ren- 
dered as indigestible and unwholesome as it is pos- 
sible to make it. 

All this may be avoided by careful forethought 
and preparation. The meal should be planned and 
partially prepared the night before. No careful 
housekeeper should retire to her couch without first 
having formulated her next morning's meal, and 
made such preliminary arrangements as will insure 
its success. In fact, this principle holds good with 
regard to the household work in general. Much of 
the worry and vexation of the domestic circle 



54 Bl^BAI^PASJIl, DINNBI^ AND SUPPER. 

might be prevented by a very little deliberation 
on the part of its head and manager. The ability 
to '^ turn off work " for which some housekeepers 
are celebrated, often consists less in physical ability 
to perform labor than in skill to plan for its execu- 
tion. Indeed, many a woman becomes a mere 
drudge and a toiler, for want of what the Yankees 
call ''faculty" to plan. This lack is not always 
a mental want, for which there is no remedy ; on 
the contrary, it is frequently a habit which can 
be, and sometimes has been, entirely cured. 

Young matrons, into v/hose hands these pages 
may fall, will find it an excellent help in the 
formation of good habits in this respect, to com- 
mence to plan for breakfast ; while some whose 
habits are already fixed may succeed in a reform 
by careful attention to this point. With breakfast 
a success, the remainder of the day is made easier. 



Before proceeding with the material part of the 
breakfast question, it may be well to devote a little 
attention to the general ethics of the subject. A 
successful breakfast consists of something more than 
a good meal, well cooked and eaten with a relish ; 
and as one object of this work is to deal with the 
subject of table etiquette, as well as the question 
of what shall be eaten, no more appropriate be- 
ginning could be made than with the morning meal. 



M^E^MORAISTOiL. 



ME:MOIlil]Sri>ii 



©HE CQOI^NING CQeal. 57 



The Table Arrangements. 

The cloth and napkins for the breakfast table 
may be colored or Avhite, preferably the former, 
but in either case should be scrupulously clean. 
It is poor economy to allow the home table to 
compare unfavorably, so far as neatness and taste 
are concerned, with the hotel, club, or restaurant 
table. Clean cloth and napery, bright silver and 
shining china, whether of a cheap or costly char- 
acter, have an attractiveness that go far to make 
breakfast a success. All this may be secured by 
a very little extra labor and attention. 

The table ware differs somewhat from that of the 
dinner table, the plates being smaller, and where 
strict form is observed, the cutlery also being of a 
smaller size. The latter point, however, is not 
regarded as material, as the medium sized knives 
and forks are preferred in many households for 
both breakfast and dinner. 

The dishes themselves may be white or colored, 
but the prevalent style is for decoration ; and 
should a housekeeper be fortunate enough to in- 
herit from an old-fashioned grandmother, a set of 
table ware such as some of us remember seeing- in 
our childhood, she will find herself now in the 
height of fashion. 

Make the breakfast room cheerful and pleasant, 
and the table neat and attractive. The adornment 
of the table may be less elaborate than for dinner, 
but flowers are always in order. Leigh Hunt 
says : — 

"Set flowers on your table, a whole nosegay if 



Bi^EAi^PASii, DinnEi^ AHD SUPPEI^. 



you can get it, or but two or three, or a single 
flower, a rose, a pink, a daisy. 

" Bring a few daisies or buttercups from your 
last field work, and keep them alive in a little 
water ; preserve but a bunch of clover, or a hand- 
ful of flowering grass — one of the most elegant of 
nature's productions — and you have something on 
your table that reminds you of God's creation, and 
gives you a link with the poets that have done it 
most honor. 

" Put a rose, or a lily, or a violet upon your 
table, and you and Lord Bacon have a custom in 
common ; for this wise man was in the habit of 
having the flowers in season set upon his table, 
we believe, morning, noon, and night, that is to 
say, at all his meals, seeing that they were grow- 
ing all day. 

" Now here is a fashion that will last you forever, if 
you please, and never change with silks, and vel- 
vets, and silver forks, nor be dependent upon the 
caprice of some fine gentleman or lady who have 
nothing but caprices and changes to give them 
importance and a sensation. 

*' Flowers on the morning table are especially 
suitable. They look like the happy wakening of 
the creation ; they bring the perfume of the breath 
of nature into your room ; they seem the very 
representative and embodiment of the very smile 
of your home, the graces of good-morrow ; proofs 
that some intellectual beauties are in ourselves, or 
those about us ; some Aurora ( if we are so lucky 
as to have such a companion) helping to strew 
our life with sweetness, or in ourselves some mas- 




MK)iLL..- iiil'lliHMMllirllllll'ri>' i'«»niii:mt/iiLnillJ,ji!3 

Turkey Red Table Cloths, Combed Fringe. 




i|-|4.§'?|^p|!i!i"i:!^ 



Red Turkish Towels, White stripes. 



Turkey Red D'Oyleys. 




reakfasl '4 able (iiaen 



(She ffloi^NiNG CQeal. 61 

culine qualities not unworthy to possess such a 
companion, not unlikely to gain her." 

Breakfast Parties. 

It is becoming fashionable in cities to give break- 
fast parties, as they are less expensive, and quite 
as agreeable to the guests. The courses, though 
fewer in number, are served as described for din- 
ners. They certainly have the advantage of being 
more healthful than late suppers. 

Seating the Guests. 

Breakfasts are always less formal than dinners, 
even with guests at table. The breakfast being 
emphatically the family meal, more latitude is ex- 
pected and allowed, both on the part of members of 
the family and of the visitors. The latter, how- 
ever, should endeavor to be prompt at table, and 
not delay the meals and keep others waiting. They 
should be assigned their seats by the hostess, and 
while remaining in the house, may take the same 
places at table unless otherwise directed. 

As above intimated, less formality is observed at 
the morning meal than at dinner or supper, yet the 
recognized rules of table etiquette should not be 
disregarded. Conversation at the breakfast table 
should be on pleasant topics, and may be in some 
measure personal, extending to inquiries as to one's 
health, how the night was passed, etc., but should 
never become unpleasantly or pointedly personal. 
The morning paper may be glanced over, letters 
opened and current news discussed, excepting al- 
ways topics of a disagreeable character, or subjects 



62 Bl^EAI^PASiIT, DINNBI^ AND SUPPBI^. 



likely to result in argument or heated discussion. 
While freedom from restraint should be cultivated 
and allowed, there should always be observed a 
regard for the tastes and feelings of others, which 
is the basis of all true etiquette. 

Each may leave the breakfast table as business 
or fancy dictates, without waiting for others, or for 
a general signal. 

Serving Breakfast. 

The manner in which the meal is served has 
much to do with the good feeling of those seated 
at table. Where everything is thrown upon the 
table without regard to order or neatness, the con- 
sequence will be dissatisfied, uncongenial faces. If 
well prepared and neatly served, the breakfast will 
be like a gleam of sunshine flowing out upon and 
lightening the duties of the whole day. 

Fruit, whether berries, apples, peaches, pears, or- 
anges, or whatever is in season, is served first, 
then oatmeal or some other preparation of the grains 
in oval or round dishes upon desert plates. The 
breakfast plates are kept warm, and at the appro- 
priate time are placed before the one serving. 
Meats and vegetables are then brought upon the 
table direct from the hands of the cook, and are at 
once served, the preference of those at table being 
consulted as far as possible. Coffee is poured by 
the hostess, and hot cakes are brought in near the 
close of the meal. 

It is admissible where no *'help** is employed, to 
place all the dishes on the table before beginning 
the meal. In this case the plates may all be 



She CQoi^ning ©sal. 63 



placed before the host, or they may be distributed 
around the table, in which case the napkin may 
be folded square and placed upon the plate, with 
a button-hole boquet upon it, or weighted with 
a roll. Hot cakes, however, should always be 
served fresh from the baking. It is better to dis- 
pense with them than to have them remain on the 
table until cold and unpalatable. 



_J^^^;^*T^— ^''a:^— -i>^:^--i>'¥=- 




^^^^^fe ->^BREAKFAST->^FOODS. 

There is an appropriateness in the use of certain 
dishes at certain meals for which it is well to have 
some regard, not only as a matter of custom, but 
with a view to their healthfulness. It would 
be manifestly unwise to eat for supper that which 
would be a severe tax upon the digestion at the 
close of the day, but which could be eaten with 
impunity in the morning, when the stomach is 
in its best condition. Again, there is a fitness 
in certain dishes for breakfast that would seem to- 
tally out of place at another meal. For example, 
buckwheat cakes, muffins, hot rolls, etc., arc em- 
phatically breakfast foods, and would seem inap- 
propriate elsewhere. 

It is better to have a very few dishes well 
cooked and served, than to attempt too many and 
have them less carefully prepared. 

Following is a list of foods appropriate for 
breakfast : — 

Grai7is.—0?i\.mQ^\ mush and cracked wheat are 
the favorites, although other preparations of the 



64 Bl^EAI^PASin, DlMMEI^ AND SUPPEI^. 

grains are much used, such as whole wheat, hom- 
iny, graham mush, and corn meal mush. 

Meats. — Beef steak, mutton or lamb chops, veal 
cutlets, veal fricassee, veal escaloped, venison steak, 
cold sliced meats, broiled chicken, broiled quails 
or pigeons, fish broiled or fried, salt fish, eggs 
boiled, scrambled, poached, baked, or fried ; ome- 
lets, croquettes of veal^ chicken, turkey mutton, 
venison, roast beef, or fish ; sausage, fish balls, hash. 
Eggs can be prepared in a variety of ways and 
are pre-eminently a breakfast dish. One of the 
best ways of serving them, and one growing in 
favor with the simplicity of taste now being culti- 
vated in good society, is boiled, to be eaten from 
the shell in ^g^ cups, chipping off the end, or if 
preferred, breaking them into larger glasses. 

Oysters. — Fried, escalloped, broiled, croquettes. 
Oftener regarded as more appropriate for dinner. 

Potatoes. — Baked, fried, or warmed over ; potato 
croquettes. 

Bread, — Hot rolls, biscuit gems, muffins, waffles, 
corn bread, raised bread, toast. 

Vegetables. — In their season. 

Drinks. — Coffee, chocolate, cocoa, shells, hot or 
cold milk, lemonade, etc., according to the season 
of the year and the resources of the hostess. 

Hot Cakes. — Buckwheat cakes, griddle cakes, 
flannel cakes. 

Fried Mush makes a very palatable breakfast 
dish, especially if served with a dressing of maple 
syrup. It may thus take the place of both the 
first course of grains, and griddle cakes. 



She CQoi^mikg fflBAL. 65 



Sauces. — Apple sauce, baked apples, canned fruit, 
sauces made from dried fruit or berries. 
Cake. — Any kind of plain cake. 
Pickles. — Cucumbers, peach, beet, etc. 
Fruit. — Ripe in its season. 

The foregoing is not intended as an absolutely 
complete list of breakfast foods. Such a list, were 
it possible to prepare it, would be altogether too 
cumbersome for a volume like this. It is only in- 
tended as suggestive. 

Orders of Courses for Breakfast. 

The following is undoubtedly in correct taste : — 

Serve fruit first, followed by oatmeal or cracked 
wheat ; next meat and vegetables ; then hot cakes 
and coffee. 

One feature of the above is objected to by some 
hygienists, who claim that a salute of cold fruit on 
an empty stomach is a poor preparation for the 
breakfast that is to follow, and assert that it can- 
not fail to be a detriment to proper digestion. 
This would reverse the order of serving fruit, and 
the following would be the order :— 

First serve oatmeal, cracked wheat, or other 
preparation of the grains, with a dressing of cream 
or milk, fruit, sugar or sirup ; then meat and veg- 
etables, followed by hot cakes and coffee, the meal 
closing with ripe fruit in its season. 

No formula can be given that will apply to all 
circumstances and seasons. The outline may re- 
main essentially the same, leaving the filling to 
the good taste and circumstances of the housewife. 



66 Bl^BAI^PASm, DlNNEI^ AND SUPPEI'^. 



Bill of Fare for Four Weeks. 

Following is given breakfast bill of fare for one 
week in each season of the year. Fruit, coffee, 
and other hot and cold drinks always apply at break- 
fast. They are not indicated in the bill of fare, but 
are left to be supplied according to inclination and 
the material available. 

■^^^ I int T E I^ . 

Sunday. — Oatmeal mush, broiled beefsteak, baked 
potatoes, brown bread. 

Monday. — Graham mush, mutton or lamb cro- 
quettes, fried potatoes, muffins. 

T?(csday. — Cracked wheat, broiled beefsteak, baked 
potatoes, graham gems, buckwheat cakes. 

Wcdfiesday. — Hominy, veal fricassee, baked po- 
tatoes, rolls, griddle cakes. 

Thursday. — Oatmeal mush, fried oysters, graham 
and white raised bread, buckwheat cakes. 

Friday. — Corn meal mush, fresh fish fried, po- 
tato croquettes, bread, waffles. 

Saturday. — Oatmeal mush, cold meat, warmed 
over potatoes, toast. 

s 1= 12- 1 i\r a- . 

Sunday. — Whole wheat and milk, fried eggs, 
potato croquettes, dry toast. 

Monday. — Oatmeal mush, oven-broiled beefsteak, 
baked potatoes, raised bread, griddle cakes with 
maple sirup. 

Tuesday. — Hasty pudding, omelette, fried pota- 
toes, corn bread, sliced tomatoes. 

Wednesday. — Fried mush and maple sirup, hash, 
hot rolls. 



^HB fflOI^MING ©EAL. 



Thursday. — Cracked wheat, broiled beefsteak, 
baked potatoes, yeast muffins. 

Friday. — Oatmeal mush, baked salt mackerel or 
whitefish, boiled potatoes, johnny cake. 

Saturday. — Cracked wheat and cream, poached 
eggs, warmed over potatoes, raised graham bread, 
strawberries. 

S TJ n^ Is^ E lE^ - 

Sunday. — Oatmeal mush, mutton chops, boiled 
new potatoes, cream toast, raspberries. 

Monday. — Fried mush, scrambled eggs, fried po- 
tatoes, graham gems, green corn, sliced tomatoes. 

Tuesday. — Cracked wheat, broiled beefsteak, 
warmed over potatoes, hot rolls, strawberries. 

Wednesday. — Whole wheat and milk, veal cro- 
quettes, corn cake, waffles, green apple sauce. 

TJiiirsday. — Oatmeal mush, fried spring chicken, 
baked potatoes, graham bread, breakfast puffs, 
stewed tomatoes. 

Friday. — Hominy and milk, fried fish, baked 
potatoes, dry toast, radishes, sliced tomatoes, flan- 
nel cakes. 

Saturday. — Oatmeal mush, cold sliced beef, 
fried potatoes, raised graham and white bread, 
ripe currants. 

.i^ TT T TT im: 2\r - 

Sunday. — Nev/ cornmeal mush and milk, veal 
cutlets, baked potatoes, hot rolls, huckleberries. 

Monday. — Oatmeal mush, broiled beefsteak, fried 
potatoes, raised bread, breaded tomatoes, cucum- 
bers. 



68 



Bl^EAI^PASin, DlNNEI^ AND SUPPEI^. 



Tuesday. — Cracked wheat and cream, boiled 
eggs, potato croquettes, hot biscuit, green corn, 
blackberries. 

Wednesday. — Hulled corn and milk, chicken fric- 
assee, baked potatoes, hot rolls, green corn fritters, 
baked sweet apples. 

Thursday. — Hominy and milk, veal croquettes, 
warmed over potatoes, hot rolls, peaches and 
cream. 

Friday. — Oatmeal mush, salmon chowder, baked 
potatoes, corn bread, huckleberry muffins, stewed 
gooseberries. 

Saticrday. — Fried mush, poached eggs, potato 
croquettes, dry toast, sliced tomatoes. 







^r ^ 



ilic ||ifl 





^^HR nOST^ OIJ^NRR. 



<yHE CQid-Day C-JEAIj. 



71 












e,-^S- 



INNER- TIME, according- to Dr. 
Johnson, is the most important hour 
in the twenty-four. At whatever time 
^^^^^/§ custom or convenience may dictate, 
iW^Si <^^^"'i"^cr is not only the most elaborate 
T^tS T ^^''^'^^' t>ut it should also be the social 
hour of the day. It is here that pa- 
rents and children and friends should meet to- 
gether, prolonging the meal by pleasant conversa- 
tion on topics of interest to all. Business cares 
and household trials should be forgotten as far as 
possible, and certainly should not be brought to 
the table. 



72 Bl^EAI^PASHt, DlNNEI^ AND SUPPEI^. 

The dinner should be prepared with special care. 
It may consist of but three courses, of soup, a 
joint, and dessert, but these should be just as good 
as they can be made, and should be served with 
neatness and taste. The dining room should be 
made as pleasant as possible, and the table service, 
though not necessarily elaborate, should be neat, 
scrupulously clean, and tastefully arranged. 

Home Dinners. 

The enjoyment of a dinner, either at home or 
abroad, does not depend upon servants, a large 
number of courses, or grandeur and display in the 
setting of the table. A plain, white, snowy clean 
cloth, a table service of plain white crockery and 
clear glass, with simple ornamentation of flowers 
and fruits and green leaves, with a simple dinner, 
is often more home-like, free and enjoyable, than 
many a more elaborate meal. 

And here we would speak plainly against un- 
dertaking too much on the part of the house-wife. 
Simple food and a very few courses nicely cooked 
and daintily served, is certainly more enjoyable 
than when too much is undertaken at the expense 
of overdone or underdone dishes and a frown on 
the lady's face. 

Healthwise simplicity is certainly preferable, and 
a pampered appetite is never reliable. To have a 
good appetite, one must eat regularly of simple, 
nourishing food, and nature will take care of the 
rest. 

We draw no sharply defined line of demarkation 
between company and home dinners. We see no 




o 
o 

>- 



LjJ 



o 

00 



cc 



©HE CQID-DAY ffiEAIi. 



reason why the home dinner should be served with 
less taste and care than at a dinner party. If the 
meal is plainer and less elaborate, this need not 
detract in any particular from the harmony and 
beauty of the setting of the table, nor from the 
true politeness and due conformity to good dining 
rules on the part of all present. These should 
maintain as strictly at the home table as at the 
dinner party. We will therefore consider the sub- 
ject of luncheon, and then proceed directly to what 
we shall term "Decorum of Dinners." But before 
passing to the subject of luncheon, we shall take 
our stand squarely on the subject of 

W^ine at Table, 

and shall take this opportunity of giving a tem- 
perance lecture in a small way. We believe that 
wine at table has done more to create and foster 
a love for strong drink among the young, than all 
the saloons in the land. The habit of drinking is 
seldom first formed at the saloon. The drinking 
customs of " good society" have much to answer 
for in creating a desire to which the saloon gladly 
ministers at a later day. Dr. Richardson has clear- 
ly demonstrated that alcohol is not food. Science 
further tells us that alcohol in any form can only 
retard digestion. Alcohol is a powerful absorbent 
of water. Break an egg in alcohol, and in a few 
moments it will absorb the moisture from the egg, 
and cook it in such a manner that it anIU be almost 
impossible for the stomach to digest it. It has this 
effect on nearly all foods, more or less. A piece 
pf steak remaining in alcohol a corple of days would 



76 Bl^EAI^PASJIT, DlKNEI^ AND SUPPEI^. 

make a good boot tap, leave it there a little long- 
er and it will crumble to powder between your 
fingers. 

Alcohol also effects the stomach itself, and ren- 
ders it incapable of digesting food. It destroys the 
pepsin of the gastric juice, and the work of diges- 
tion must be suspended until the alcohol can be 
got out of the stomach. Food eaten by any man 
on a regular '' drunk," is not digested while pickl- 
ed in liquor. He becomes nauseated and *' throws 
it up," or it remains in his stomach undigested, 
until he sobers off. 

In this work we have only one phase of the 
subject to consider. Wine retards digestion, and we 
should leave it out of our menu in toto. 

Should you be at table where wine is served, 
quietly place your finger over the top of your glass 
when it is passed, and say, '* Please excuse me." 
No true gentlemen or lady will urge one to drink 
after so declining, and badinage on the subject at 
another's expense is not only out of place but 
decidedly ill-mannered. 

The custom of drinking "your health" is not so 
common now as it once was, and we hope the 
days of " treating " will ere long become obsolete. 
A gentleman once responded thus when his health 
was drank: — 

" Gentlemen, — You have been pleased to drink 
my health with wine ; for the former I thank you ; 
to the latter you are welcome. Your drinking me 
will do me no harm ; drinking zt will do you no 
good. I do not take wine because I am determined 



<§HB ffilD-DAY ffiEAL. 77 



wine shall not take me. You are most daring, 
but I am most secure. You have courage to tam- 
per with and flatter a most dangerous enemy ; I 
have courage to let him alone. We are both brave, 
but our valor hath opposite qualities. I do not 
drink your healths ; my doing so would be no more 
generous than giving change for a shilling. I would 
rather drink your diseases ; would rather root out 
from you whatever is wrong and prejudicial to your 
happiness. Suppose when I lift bread and water 
to my lips, I exclaim, 'Here's Luck to You!' all 
the luck attending the action would come to me, 
in the mouthful of bread or drink I should take ; 
but if in the partial adoption of society's customs^ 
I take opportunity to scatter a few good ideas 
which may govern your lives hereafter, then there 
is luck to you, and to all of us. In that way I 
thank you for your cordiality." 




It is sometimes impossible for business men to 
return to their homes at noon. In such house- 
holds the custom has long prevailed of serving 
luncheon at mid-day, the dinner being taken later 
when the head of the household returns from bus- 
iness. 

This custom, growing from a convenience, has 
long been a fashion in society, both in Europe and 
America, and though of late an effort has been 
made to revive the so-called old *' New England 



78 Br^EAi^PAsm, Dinhei^ and SUPPEr?. 

Dinner" at noon, no great reform has as yet been 
obtained in what is known as society. No doubt 
from a health stand-point, it is better to take the 
dinner at mid-day, but as fashion has dictated oth- 
erwise, the elite must submit to her decree. So 
the old-time dinner has given place to the lunch- 
eon. 

There is usually much less formality at lunch- 
eon than at dinner. Formerly it consisted of bread 
at the sideboard; and it is often little more than 
this at the present time. It is all placed on the 
table at once, regardless of the number of courses. 

Colored table-cloths may be used for lunch, 
though white ones are preferable. White cloths 
with colored borders, or unbleached damask with 
napkins to match, assist in the unceremonious ef- 
fect desired at this meal. But though informality 
is the unwritten law of luncheon, anything like 
carelessness is unallowable. All the setting and 
arrangements should be fastidiously neat and taste- 
ful, that we may forget for a brief space that this 
is but a short interruption of the drudgery of every- 
day life. The most approved luncheons consist of 
cups of broth, chocolate, light meats, hash, cro- 
quettes and stews with any salads, plenty of fruit 
and plain cake. 

Informal Lruncheons. 

Informal luncheons on days set apart for calls, 
are often very enjoyable. Autograph invitations 
may be sent out, or the lady's card with written 
invitation of " Luncheon at two, Wednesday, Oc- 
tober 15," is appropriate. The absence of cere- 



She (Qid-Day OQeal. 79 

mony at lunch adds to the attractiveness of the 
meal, and because of this, and the ease with which 
such light preparations are made, company lunch- 
es are growing in favor. With the most ceremo- 
nious lunches, an hour's visit goes with the meal, 
and a little more elaborate menu may be indulged 
in. Broiled chicken, shell fish, chops in paper 
frills, salads, with ices, tarts, and fruits and fancy 
cakes for dessert are in order. Beef-tea, in fancy 
cups with tiny saucers is often served, and any- 
thing that serves to break the monotony of the 
regular lunch may be introduced on the table by 
the hostess, who will, however, avoid the appear- 
ance of elaborate cookery for the occasion. 

Unlike dinners, a guest may excuse himself from 
table at lunch, pleading business or other engage- 
ments. Neither is the same punctuality insisted 
on, though a guest will always please the hostess 
to be present at the appointed time. 

The courses being all placed on the table, ser- 
vants may be dispensed with. It is admissible for 
the lady to bring on the meal in courses if she 
likes, though it is not preferable. 




gj -> DEGORUM ->• OF ■> DINNERS. <■- ' 



(T)^^^ ->^DEGORUM'>- OF ■> DINNERS. -^-^ "M^s"!^ 



In order to be a welcome guest at a dinner par- 
ty, and to be able to maintain the ease and self 
possession of which a good "Diner Out" should 
be capable, one should be well versed by practice, 



80 ■ Bl^BAI^PASHt, DlNMEI^ AND SUPPEI^. 

or well read in the intricacies of the accomplish- 
ment. While a choice dinner is not to be de- 
spised, as ministering to the wants of the physical 
man, its highest benefits are often of a social and 
intellectual character, and people frequently make 
greater progress in becoming acquainted at the ta- 
ble, than under any other influence that may be 
brought to bear upon them. 

But upon the host and hostess more than all 
others, depends the success of the dinner party. 
Nothing of the appointment or arrangement should 
be left to chance, or to the bungling of incompe- 
tent servants. It has been well said that if you 
ask a man to dinner, you are responsible for his 
happiness during the time he remains under your 
roof; and that "he who asks his friends to dinner, 
and gives no personal attention to the arrange- 
ments of the dinner, is unworthy to have any 

friends." 

The Invitation. 

Persons giving dinners make their calculations 
on how many and whom they wish to invite, 
and send just the number of invitations, which may 
be written on small note paper with initial or mon- 
ogram stamped on it, but nothing more. If for a 
small gathering of Intimate friends, an invitation 
may be written in a familiar style, in the first and 
second persons ; but for all large parties or formal 
occasions, the third person should be used through- 
out. Avoid commencing In the third and ending 
in the second person. Do not say, " Mrs. Smith's 
Compliments to Mrs. Jones, and requests the pleas- 
ure oi yo2cr company," nor "Mr. & Mrs. Brown's 



She ©id-Day CQeal. 81 

Comi3liments to Mr. Black, and would be pleased 
to see yoiL at otw residence." 

[INVITATION TO DINNER.] 

Mr. &= Mrs. Charles I/. Jones request the pleasure of Mr. &r= Mrs. 
Johnson's company at dinner^ on Wednesday next, at six o^ clock. 
No. lo Park Place, July i^th. 

Notes of Reply. 

Invitations should be immediately acknowleged 
and accepted or declined, that the number may 
be made up, and the host or hostess know what 
to expect. The ability to gracefully accept or de- 
cline an invitation is quite as essential as the 
knowledge of how to invite. The forms herewith 
given will indicate the general style. 

To make a response certain, the invitation should 
bear the initials " R. S. V. P." (Responded s'il 
Vous Plait.) A failure to make immediate reply 
to an invitation bearing these letters is an unpar- 
donable breach of etiquette. 

[NOTE OF ACCEPTANCE.] 

Mr. &= Mrs Johnson accept with pleasure the invitation of Mr. &> 
Mrs. Jones to dijie with them on Wednesday next, at six o^ clock. 

It is well to repeat the date and hour in accept- 
ing an invitation, that there may be a mutual un- 
derstanding. 

[NOTE OF REGRET,] 

Mr. &= Mrs. Clark regret that the illness of their daughter will 
frevent the acceptance of their kind invitation for Thursday evening 
next. 

When necessary to decline an invitation, the 
reason for so doing should be given. In the note 
of reply both the lady and gentleman are ad- 
dressed. On the envelope the address of the lady 



82 Bi^EAi^PAsm, DiNNEr? awd SlIppei^. ' 

only appears. If an invitation has been once ac- 
cepted, and circumstances arise to prevent its ful- 
fillment, notice should immediately be sent, apol- 
ogizing for the necessity, and stating the cause. 
This should be done, even at the last moment. 

The Guests. 

As the object of a dinner party is something 
more than to eat and drink, the selection of the 
guests is a matter of importance. They should be 
chosen from those of the same social standing, 
and with special reference to their capacity as talk- 
ers and listeners. Being thrown into close relations 
at the table, there should be congeniality, socia- 
bility and harmony of taste and sentiment, or at 
least an absence of their opposites. 

As dinner parties are especially appropriate for 
married people, it is improper to invite the hus- 
band without the wife, unless it is to be strictly a 
gentlemen's dinner, and is in equal bad taste to 
invite the wife without the husband, except to 
a ladies' dinner, either of which cases is excep- 
tional, and very seldom occurs. Other members of 
the family may be invited, to a limited number 
but unless the party is a large one, this is not to 
be expected. 

For a gentlemen's party, the invitation should 
carry only the name of the host, and for a ladies' 
party, a similar style should be observed. A la- 
dies' dinner, is, however, socially speaking, almost 
unknown, as ladies prefer visiting each other to 
lunch, " teas," and the informal *' coffees " growing 



She ffilD-DAY fflBAL. g3 

so highly in favor, especially in small towns and 
in the country. 

Promptness at dinner is even more imperative 
than at a reception or party. Guests should en- 
deavor to arrive only a little before the exact 
time ; to be much earlier is not in good taste, 
while to be late is to annoy and keep in waiting 
those who are ready. 

The hour for such occasions varies from a little 
past noon in the country, to eight or nine o'clock 
in the city. Perhaps the more usual hour in the 
former is two o'clock, and in the latter six o'clock. 
Should any unavoidable circumstances prevent a 
guest from being punctual, notice should be given 
the hostess as promptly as possible, that dinner 
may not wait with the party in suspense. 

A recent, but very satisfactory reform permits the 
guests to sit down at table at the appointed time, 
even if all have not arrived. This saves the tardy 
guest from disarranging the plans of the host and 
hostess, prevents any danger of the dinner spoil- 
ing, and spares himself a position of the discom- 
fiture his tardiness brings him. It is an uncomfort- 
able thing, no matter how unavoidable the deten- 
tion, to come flushed and hurried into a dining 
room, to find the host and hostess striving to con- 
ceal their nervousness and irritation at your late 
arrival; the assembled guests impatient, and a gen- 
eral regard of yourself as a culprit. 

Punctuality on the part of the hostess is also 
quite essential to the success of a dinner. The 
guests may have plans with which a long delay 
will materially interfere, and hence there should 



84 Bl^BAI^PASHt, DINNEI^ AND SUPPEr?. 

be promptness on both sides. A tardy guest need 
not expect dinner to wait more than twenty minutes. 

It is the privilege of the host to arrange the 
guests with reference to the success of the dinner 
as a whole, and he may therefore assign to the 
gentlemen their partners at dinner, which ar- 
rangement should be implicitly followed. If the 
company is small, the host should personally see 
that the parties are introduced and informed of 
his wishes ; if large, the two names should be 
written on a card, inclosed in an envelope ad- 
dressed to the gentleman, and handed him by a 
servant, or left upon a salver in the reception 
room for the guests to select from. On ascertain- 
ing the name of his partner, the gentleman should 
immediately seek an introduction, and inform her 
of the host's decision. 

If the dinner is given in honor of some gentle- 
man, he is assigned the seat of honor, at the right 
of the hostess, whom he escorts to the table. If 
in honor of some lady, or if otherwise, if a bride 
is present, the host tenders her his escort and 
seats her at his right. If none of the above cir- 
cumstances govern, the host escorts the lady least 
acquainted with the company, or the most elderly 
lady of the party, and the hostess is assigned to 
the gentleman in like circumstances. These are 
followed to the dining room in due order by the 
remainder of the guests, age taking precedence. 

Arrangement of the Table. 

A tastefully arranged table is an essential feat- 
ure of a successful dinner. The table linen should 



M]B:MORi5.NI>i5.. 



Ml^MORiLNDiL. 



She CQid-Day CQeal. 87 



be snow white and direct from the laundry. An 
under-cover of white cloth or baize gives the linen 
a heavier and finer appearance, and prevents any 
disagreeable noise in moving plates and dishes. 
Decorations of flowers are in excellent taste, and 
a handsome vase of growing jlants in bud and 
blossom is sometimes introduced with good effect. 
It is a pleasant custom to place a small boquet by 
each lady's plate, and to fold a few buds and 
sprigs in each gentleman's napkin, which he pins 
to the lappel of his coat, on taking his seat at the 
table. Fruit tastefully imbedded in ^reen leaves, 
adds to the charm of a well spread table. 

It is in good taste to place a castor at each end 
of the table within reach of all, and the fruit plates, 
etc., around the center piece. If the table be 
long, vases or stands of flowers may be placed at 
intervals down it, care being taken that they are 
not so large as to obscure the view across the 
table. 

The centerpiece may be composed entirely of 
flowers, or art may assist. '' Gracefully shaped 
eperg7ies, composed of crystal and silver, are very 
stylish, and when arranged with low plates, or 
branches and shallow dishes, to hold bon-bons, 
fruits, flowers and ferns, artistically mingled, the 
effect is always pleasing to the eye." The same 
author recommends a clear block of ice 12 inches 
square, or 12 by 18 inches, placed upon a waiter 
or silver salver, imbedded in moss, flowers or trail- 
ing vines. This would certainly be very refresh- 
ing during the sultry summer months, and would 
not be out of place at any season in the dining 



88 Brbai^pasit, Dinnbi^ aimd SUppei^. 

room where the atmosphere is often overheated, 
the blazing gas jet and the hot viands playing no 
insignificant part in making the temperature at 
times almost unbearable. 

The following suggestions from the pen of a 
modern author are especially applicable in this 
connection: — 

A Handsome Dinner Table. 

** What a pretty thing a well-set table is, and 
how much goes to its completion! Every house- 
keeper knows that, and is aware what immense 
service is rendered to the cause by the possession 
of cunning little ornaments and appurtenances, as 
valuable in their way as the ' plate ' which is the 
pride of her heart. How much, too, the very 
foundation of the matter has to do with it, the 
snowy table linen, the napkins tastily arranged, 
the fresh flowers and lustrous glass! 

'' As regards the table linen, many fashions have 
had temporary sway within the last few years, 
dating, indeed, back to the perfection of the ma- 
chinery which has so entirely superseded the spin- 
ning wheel and hand loom that house linen 
ceased to be the product of household industry. 
But underlying fashion is still the inherited love of 
snowy-white damask, not to be extinguished even 
by the aesthetic love of tone, although for a while 
it had considerable influence, which is still trace- 
able in the cream colored drapery to be found in 
our midst. A little while ago the height of the 
fashion consisted in the introduction of color, and 




White Damask Linen D'Oyleys. 



Grass-bleached Fancy Towels, 
Knotted Fringe 



^iriuer ^'able 




©HE ffllD-DAY fflBAIi. 9l 



those 'go the whole length' had insertions of 
colored plush in the center and squares of the same 
material as a bordering for table cloths. Colored 
and figured stripes, too, were popular and still are 
so for the tea cloth, but not in the best families 
for the dinner table. 

** Another innovation consisted in trimming the 
table cloth with lace insertion and edging, and 
decorating the table napkins to match, a fashion 
which is still popular, but not likely to become 
usual. Most of the decorated cloths, that is, those 
with colored borderings, come from Germany. 
Usually the tones of color are in three combina- 
tions — black, old gold and red; or blue and old 
gold; red and old gold, and they are finished off 
with knotted fringe. Plain white momie table 
cloths have all openwork bordering instead of a 
colored one, which is entirely done by hand, and 
could only be the product of a country where la- 
bor was cheap, as in Germany. 

"Some of the energetic housekeepers of America 
undertake the decoration of their tablecloths them- 
selves, but they are few in number. Napkins to 
correspond have borderings of drawn work and 
fringed out edges. Then there is yet another va- 
riety which is popular in the broche cloths, which 
have usually a handsome bordering of colored em- 
broidery and knotted fringe. With so many to 
choose from, the modern housekeeper has quite a 
difficulity in making a selection, but spite of all 
these novelties, the demand for handsome Irish 
^amask has not lessened," 



92 BF?BAI^PAS1t, DINNBI^ AND SliPPEl^. 



Dinner a la Russe. 

The Russian method of serving" dinner, as illus- 
trated in the engraving at the head of this de- 
partment, is in favor, where circumstances will per- 
mit, the carving and filling plates being done at a 
side table by the servants, two or more of whom 
wait upon the table, commencing one on each side 
of the host and hostess, at the right. In this case 
the latter may sit at each end of the table, if pre- 
ferred, and a waiter will then serve each side of 
the table. If served in this manner, the table be- 
ing unincumbered by dishes will allow of a more 
elaborate decoration. Highly ornamented table 
linen is here in order, and the centerpiece may be 
more pretentious. A fountain playing in the cen- 
ter with its base hidden in moss, vines and flowers, 
with vases of flowers at intervals down the table, 
and dishes of fruit im.bedded in leaves, is, perhaps, 
as charming a spread as can be made. Other 
centerpieces may be made as tasteful without the 
expense of a fountain. A stand surrounded with 
pineapples, or other large fruit, with clusters of 
grapes hanging from it, or any other simple device, 
will answer as well. 

Serving of Dinner. 

If the courses are placed upon the table, the 
host and hostess may sit opposite each other, 
at the center, to facilitate the work of help- 
ing the guests, which should be done in the order 
of precedence maintained in coming to the table. 
If servants assist at the table, they may take the 
plates as filled by the host, and pass them to the 



She CQid-day fflEAii. 93 

designated persons, or those at table may assist. 
The latter is less formal, and tends to promote 
freedom and facilitate conversation. 

It is admissible at less formal dinners, to serve 
the soup before seating the guests, or the tureen 
and soup plates may be placed before the hostess, 
who serves it as soon as the guests are seated. 

In handling the dishes, the servants in waiting 
should wear gloves, or use a napkin with one cor- 
ner wrapped around the thumb, the latter method 
being considered the better. 

The first course served is soup. This should not 
be declined, even though it be not partaken of, 
nor should it be called for the second time, nor 
eaten greedily, nor sipped from the spoon with a 
loud noise. 

Following the soup comes fish, which may be 
declined if the guest so wishes, but must not be 
called for a second time. It is eaten with a fork 
held in the right hand. Care should be taken to 
allow no bones to get into the mouth, which ne- 
cessitates their awkward removal with the hand. 
Should this chance to occur, the removal should 
be accomplished with . the mouth concealed with 
the napkin. 

''The entrees follow fish; they arc served in 
covered side dishes; only one should be tasted, or 
at most not more than two of these. They con- 
sist of sweet breads, pates, cutlets, and made dishes 
generally. 

** The roast meats follow. You must not begin 
to eat meats until you have all the accessories, 
the vegetables, gravy, etc." 



94 Bl^BAI^PASIl, DiNNEr? AND SUPPBr?. 



The side dishes follow the fish, and must also 
be eaten with the fork, using the knife to cut 
anything too hard to be easily divisible with the 
fork. A spoon may be used for liquid and semi- 
liquid foods but not for those of ordinary consis- 
tency. Any side dish may be declined or called 
for a second time. Discretion should be exercised 
in repeating a call, as a dish may be a rarity and 
the supply limited. 

Under the head of *' Table Etiquette," the gen- 
eral rules for conduct at table have already been 
given and need not be repeated here. 

Waiting and Being Waited Upon. 

A correct understanding of the relation of mas- 
ter or mistress and servant, is an essential attri- 
bute of gentility. To wait upon others with grace 
makes the servant so far the gentleman or lady. 
To receive service or attention with a want of 
grace, proves the recipient so much the less a gen- 
tleman or lady. Whatever the relative positions 
of the party socially, true courtesy should charac- 
terize all their intercourse. As a rule it will be 
found that the more cultivated and well bred the 
host and hostess, the more considerate are they of 
their inferiors in the social scale, and the- more 
truly polite to their servants. 

Waiters should never be scolded or impatiently 
reproved in company. Inattention or carelessness 
should not pass unnoticed, especially if displayed 
toward a guest, but the censure should be admin- 
istered in private, 



She CQid-day (Heal. 95 

To put her guests at ease and keep them so, 
the hostess should be able to preserve a perfect 
equanimity of temper, unruffled by anything which 
may occur, even though it be a serious accident 
or the breakage of her choicest dishes. This is 
demanded as due her guests, as distress or annoy- 
ance exhibited by her will be more or less shared 
by others. It is often the case that people of sen- 
sitive natures, who are not at all at fault when an 
accident occurs, feel the most anxious concern in 
regard to it, and the hostess should assume indif- 
ference, even though the loss be great, as other- 
wise the enjoyment of the occasion may be seri- 
ously marred. 

Guests should always seek to contribute to the 
enjoyment of one another. A gentleman sitting 
by a lady should render her such service and at- 
tention as opportunity may offer. He should con- 
sult her tastes and wishes and endeavor to see 
that they are gratified. 

Conversation at table should be unrestrained 
and upon pleasant topics only. Controversy of all 
kinds, either political or religious, should be stu- 
diously avoided. To facilitate conversation, the 
habit should be formed of taking small mouthfuls, 
as every one knows how awkward it is to talk 
with the mouth filled with food, and how embar- 
assing is the necessity for prolonged mastication 
and swallowing before a question can be an- 
swered. 

All the guests remain at the table until the last 
one has finished, when, at a signal from the host- 



96 BREAI^PASin, DlNNEI^ AND SUPPBI^. 

ess, all rise and return to the drawing room. 
Here the remainder of the evening may be spent 
socially in conversation, music, etc., the guests 
being at liberty to depart at pleasure. It is not 
well, however, to depart too soon after dinner, un- 
less important business or other engagements 
make it necessary, in which case a word of apol- 
ogy is due the hostess. 

The custom of the ladies retiring from the ta- 
ble to allow the gentlemen to drink more deeply 
and converse and indulge in coarser jokes than 
should come to a lady's ears, is now nearly obso- 
lete, and is regarded as a relic of a more barba- 
rous age. In the better circles all rise together; 
and with heads clearer than of old, enjoy the re- 
fining influence of the society of the ladies so long 
as they remain after dinner. If ladies took the 
trouble to become better acquainted with the busi- 
ness world in which their fathers, brothers and 
husbands are engaged, they would become more 
self-reliant and better capable of coping with ad- 
versity, which it is not impossible may overtake 
the most favored in our land. On the other hand 
if the gentlemen came more in contact with sis- 
ters, wife, or sweetheart, their lives would become 
more refined. Club life in our large cities can 
hardly help being demoralizing in its tendencies. 
This system cannot be supported in Germany, 
France and Italy, as the men prefer to have 
daughters and wife share in their social amuse- 
ments. Hence the club gives place to the cafes, 
parks and gardens. 



©HE 05ID-DAY CQEALi. 97 

Thackeray has said: — 

" One of the greatest benefits a young man may 
derive from women's society is that he is bound 
to respect them. The habit is of great good to 
your moral man, depend upon it. Our education 
makes us the most eminently selfish men in the 
world. We fight for ourselves; we push for our- 
selves; we cut the best slices out of the joint at 
the club dinners for ourselves; we yawn for our- 
selves, and light our pipes, and say we wont go 
out; we prefer ourselves and our ease; and the 
greatest good that comes to a man from women's 
society, is, that he has to think of somebody be- 
sides himself — somebody to whom he is bound to 
be constantly attentive and respectful. 

" Certainly I don't want my dear Rob to asso- 
ciate with those of the other sex whom he doesn't 
and can't respect; that is worse than billiards, 
worse than tavern brandy and water, worse than 
smoking selfishness at home. But I vow I would 
rather see you turning over the leaves of Miss 
Fiddlecombe's music book all night than at bil- 
liards, or smoking, or brandy and water, or all 
three." 

Calls after a Dinner Party. 

Etiquette requires that the guests shall call upon 
the hostess during the week following the dinner 
party. The call should never be delayed longer 
than a fortnight. This rule applies to all who re- 
ceived invitations, whether they were accepted 
or not. 



98 Bl^EAI^PASW, DlNKBI^ AMD SUPPBI^. 




Dinner being the substantial meal of the day, 
it permits the free introduction of soups, roast and 
baked meats, fish, fowl and wild game, vegetables, 
fruit and dessert. To particularize would be out 
of the question. 

Soup is especially a dinner course, and should be 
served first unless oysters are served raw, when 
they precede it. Let soup be rich in nourishment 
and palatable, and not the watery, sloppy stuff 
which so often disgraces the name. Good instruc- 
tions for making will be found in the recipe de- 
partment of this work. 

Baked or boiled fish may follow, preceding the 
meats and vegetables where both " fish and flesh " 
are served, Oi* with vegetables if the courses are 
fewer, and the fish supercedes the meats entirely. 
Next in order comes the *' roast beef of Old Eng- 
land," with all the other varieties of roast, boiled 
and baked meats ; or their places may be supplied 
with baked fowl, chicken pot-pie, or wild game. 
Vegetables should be served with the meats. 
Bread accompanies every course at dinner, and 
bread and butter is a part of the dessert. 

Pickles of some kind, appropriate to the dishes 
served, are in order at every meal. Cheese usually 
accompanies the dessert, and should be crumbled 
and eaten with the fork. Puddings, pies, and 
cake come under the head of dessert ad libitum. 



SP^E CQid-Day CQsAii. 99 

Coffee and tea, hot or iced, chocolate, cocoa, 
milk either plain, hot, or iced, and lemonade, are 
drinks in order, varying with the seasons and the 
tastes of individuals. All mention of them will be 
omitted in the " Bill of Fare." 

Fruits in their natural state, are beginning to 
take the place their merits deserve. No table is 
complete without ripe fruit of some kind if it can 
be obtained. Strawberries, raspberries, blackber- 
ries, and huckleberries in their season, served with 
sugar and cream, are more palatable than all the 
made dishes in the world for breakfast, dinner or 
supper, and twice as wholesome. Next come 
watermelons, cantelopes, nutmeg and musk-melons, 
followed by grapes, peaches, pears, plums and 
when the most luscious of our domestic fruits are 
gone, we can fall back on the old sturdy stand-by, 
the apple, with an accompaniment, as our purses 
will allow, of the tropical fruits, the orange, banana 
and pineapple. Serve fruit of some kind, even 
though it be canned, at every meal. 

Bill of Fare for Four Weeks. 

The following is given as dinner bill of fare for 
one week in each season of the year. Soup and 
some kind of drinks being the accompaniments of 
each meal, are omitted here, leaving the housewife 
to make her own selections from the recipe de- 
partment. Raised bread being applicable for din- 
ner is also omitted. We present only a plain bill 
of fare within the reach of ordinary households. 

7 



100 Bl^BAI^PASIl, DIMMBI? AMD SUPPEI^. 

Sunday. — Roast turkey, mashed potatoes, lima 
beans, cranberry sauce, celery ; mince pie, bread 
pudding. 

Monday. — Roast beef, boiled potatoes, turnips,* 
celery ; tapioca pudding, fruit cake, currant jelly. 

Tiicsday. — Baked chicken, mashed potatoes, baked 
squash, cranberry sauce, canned peaches ; almond 
pudding, apple pie, cheese. 

Wednesday. — Roast mutton, potatoes in their 
jackets, canned string beans, cold slaw ; pumpkin 
pie, fruit, nuts, cake. 

Thursday. — Chicken pie, mashed potatoes, tur- 
nips, canned corn, celery ; rice pudding, lemon 
pie, fruit. 

Friday. — Baked fish with stuffing, potatoes, to- 
mato sauce, canned peas ; apple pie with cream, 
jelly cake. 

Saturday. — Chicken pot-pie, boiled tongue, pota- 
toes, baked squash, canned fruit ; croquettes of 
rice or hominy. 

Sunday. — Baked lamb, potatoes, asparagus, cold 
slaw, strawberries ; custard pie, chocolate cake. 

Monday. — Meat pie, new potatoes, stewed onions, 
pickled beets ; rice pudding. 

Tuesday. — Boiled beef with soup, potatoes, fried 
parsnips, pickled beets, lettuce ; rhubarb pie. 

Wednesday. — Chicken pie, baked or fried new 
potatoes, asparagus, fried cabbage, canned fruit ; 
lemon pie, cocoanut cake. 

Thursday. — Roast veal, mashed potatoes, salsify, 



Shg CQid-Day CQeal. 101 

turnips, lettuce, tomatoes ; bread i^udding", Kng- 
lish currant pie. 

Friday. — Boiled white-fish with sauce and sliced 
lemon, potatoes, parsnips, canned corn, celery, 
rhubarb sauce ; canned blackberry pie. 

Saturday. — Roast beef, potatoes in their jackets, 
pickled beets, stewed tomatoes ; strawberry short- 
cake. 

Sunday. — Baked chicken, potatoes, green peas, 
radishes, pickled beets, strawberries ; lemon pie, 
mixed cake. 

Monday. — Stuffed fillet of veal garnished with 
green peas, potatoes, summer squash, sliced toma- 
toes ; raspberry pie, fruit. 

Tuesday. — Roast beef, mashed potatoes, string 
beans, lettuce ; strawberry short-cake, fruit. 

Wednesday. — Stuffed beefsteak, boiled potatoes 
green corn, squash, radishes, blackberries ; apple 
dumplings, cake. 

Thursday. — Boiled corned beef, cabbage, pota- 
toes in their jackets, green peas, boiled onions, 
stewed tomatoes ; green apple pie. 

Friday. — Fresh fish baked or boiled, potatoes, 
succotash, pickled beets, huckleberries ; custard 
pie, cake. 

Saturday. — Cold tongue, baked potatoes, cab- 
bage, green peas, lettuce ; blackberry pie. 

.^■u-i'-u-ns/iiiNr. 

Sunday.— Roast wild duck, currant jelly, mashed 
potatoes, lima beans, sliced tomatoes ; peaches 
and cream, chocolate cake, grapes. 



102 Bl^EM^PASm, DlNNEI^ AMD SUPPEI^. 

Monday. — Meat pie, steamed potatoes, green 
corn, baked squash ; peach pie, ice cream, cake. 

Tuesday. — Roast beef, potatoes, turnips, plain 
boiled rice, sliced tomatoes ; cottage pudding, 
lemon pie. 

Wednesday. — New England Boiled Dinner. — See 
recipe department. Cocoanut pudding, mince pie. 

Thursday. — Thanksgiving Day. — Chicken or oys- 
ter soup, baked fish or canned salmon, mashed 
potatoes, roast turkey, cranberry sauce, sweet po- 
tatoes, baked squash, stewed tomatoes, beet 
pickles ; mince pie, apple or pumpkin pie, plum 
pudding, grapes and oranges, nuts. 

Friday. — Fried oysters, potatoes, lima beans, 
celery, mixed pickles ; corn starch pudding, apple 
pie. 

Saturday. — Veal stew, squash, beet pickles, ap- 
ple sauce ; baked custard, lemon pie» 






fEMm$ MBM^ 







V\^ 



I=a,pa,'s Coaoilaa-g-, 



Sh3 Gybming CQeal. 



105 




(upper, as a third meal in the day, be 
longs to those whose business engage- 
ments allow them to dine early, and 
should be the lightest meal of the three. 
Much display and a variety of courses 
at supper are not in good taste, and certainly are 
not healthful. The food should be simple, limited 
in variety and daintily served. It is no small 
pleasure to return at the close of the labors of the 
day, having thrown off all cares and perplexities 
of business, and with wife and children surround 
the daintily spread supper table, and amid Hght 
and warmth and cheerful conversation partake of 
a wholesome repast with those nearest and dearest 

to us. 

It seems that here as at no other place, the 
noise, care and turmoil of business are entirely 
thrown off, and one can give himself wholly to 
the enjoyment of family and kindred friends. 

There is a gate latch on your street that shuts 



106 Bl^EAI^PASTn, DlMNEI^ AND SlJPPEI^ 

with a different click from any other ; a grass plat 
in front of a house that is greener to you than 
any other ; and when you have passed through the 
door of that house, which somehow has a look 
. different from all others, you enter rooms in which 
you find the books you love, your particular easy 
chair and the other luxuries which seem so invit- 
ing at the close of the day's toil ; but better and 
dearer than all the rest is the home circle of wife 
and children. And when you have shut that door 
on entering, you have shut in as much of heaven 
as belongs to mankind in this world. 

Let us add, that as you cross that grass plat 
and enter through that door, its closing should 
shut out all the carking care and worry of busi- 
ness, and you should give yourself up to the en- 
joyment of the little heaven with which you have 

surrounded yourself. 

Habit is a wonderful conjurer. By commencing 

right you will soon become accustomed to wear 
a smile, and be the pleasant, attentive, sympathiz- 
ing husband and father on your return from the 
labors of the day. It will sometimes cost an ef- 
fort of self-control, but the result in the happy, 
loving faces that will surround you is worth the 
effort. If the commencement is wrong, and the 
fretful, impatient words and acts which policy has 
compelled you to restrain during the day are 
saved to explode on those at home, or if your 
business cares and embarassments are bemoaned 
and complained of at the fireside to sadden and 
discourage your wife, and repress the spirits and 
drive back the tokens of love which your children 



^Y}E €ybning CQeal. 107 

might manifest, your heaven will soon be trans- 
formed to a place of gloom and discord, resem- 
bling more nearly a place of sulphurous name and 
Satanic habitation. 

Some think in their selfishness that the house- 
wife has no cares worth comparing with those borne 
by the lords of creation. But put him in a petti- 
coat and oblige him to attend to the household 
duties and endure the cares and vexations arising 
from them for but one little week, and he would 
gladly pass over the reins of household control 
with a sigh of relief, and more respect in his 
heart for the household sprite who has borne the 
load so uncomplainingly and has ever met him 
with a smile. 

And while the household cares and vexations 
of the day which are ever the lot of the fair Eves 
who preside over our home domain, should never 
become a subject of conversation before her fami- 
ly, and over which she certainly should never be- 
come querulous and complaining, the husband 
in his superior strength should surely be able to 
bear his daily cares with equanimity, and make 
the hours of his stay at home the brightest and 
sweetest to the wife. She should be able to look 
forward with the pleasantest of anticipations to the 
evening reunions around the supper table and the 
fireside. Oui'' homes are pleasant or otherwise, as 
we make them. 

" This world is not so bad a world 
As some would like to make it, 
For whether good or whether bad, 
Depends on how we take it." 



-108 Bl^EAI^PASHT, DINNBI^ AND SUPPSr?. 



Smiling, cheerful, happy faces should surround 
the supper table, and we may all do well to heed 
the advice given in the following poem, written by 
F. E. Belden for the Musical Messenger of Janu- 
ary, 1882, entitled 

Wear a Smile. 

Always wear a sunny smile, 

Be it fair or cloudy weather; 
For 'tis but a little while 

We have here to live together. 
Wear a smile. 

Who feels better for a scowl, 

Or a word in anger spoken? 
Hateful glance, or ugly growd, 

Or some other evil token ? 
Wear a smile. 

Not a silly, sickly grin, 

Nor an everlasting giggle ; 
For the human tongue and chin 

Were not made to wag and wiggle 
All the while. 

Nor to gossip overmuch 

In regard to friends and neighbors. 

If you meet with any such 

Give their long linguistic labors 
Silent touch. 

Oft a light and careless word 
Proves a seed that yieldeth sorrow. 
Better is a speech deferred 

That a hundred gossips borrow 
Soon as heard. 



She Cyenimg {Qeal. 103 



Better is a word of praise, 

Than to have all virtues buried, 

Just because some people's ways 
From our own are slightly varied. 
There are days 

Bleak and cold, and dark and drear ; 

There are mild days, soft and sunny ; 
There are seasons of the year 

When the blossoms all yield honey ; 
And 'tis queer 

If all people must be sad 
And as blue as azure ocean I 
Or be always gay and glad ! 
Or if all to suit our notion 
Must be clad ! 

There's undue attention paid 

To the faults of friends and brothers, 

And too straight a path is laid 
Not for us, but laid for others, 
I'm afraid. 

It were well if good were said 
For our mem'ry's future keeping 

When our feet in silence tread 

O'er the mound where they aie sleeping 
With the dead. 

Who has not some loved one there ? 

Who feels not a pang of sadness 
At the thought of words unfair ? 

Words may yield both grief and gladness, 
Joy and care. 

Then put on a sunny smile 

Be it fair or cloudy weather; 
For tis but a little while 

We have here to live together. 
Wear a smile. 



110 Bl^EAI^PASm, DIKHBI^ AND SUPPER. 

Setting the Table. 

The supper table will not allow of the profuse 
ornamentation of the- dinner table. Flowers are 
always in order. The floral decorations from the 
dinner table may be brightened up and made over, 
with the addition of fresh leaves, sprigs and 
grasses. The table linen should be white and 
clean, and the plates and cutlery of smaller size 
than for dinner. In the short days of winter, 
when out-door flowers are gone, pots of blooming 
plants may be substituted with excellent effect, 
the pots themselves being concealed by bright 
knit covers or pretty paper cases. The ever sat- 
isfactory geranium, the fragrant heliotrope, or any 
of our easily cultivated window favorites make very 
pretty table decorations, and lend the glow and 
perfume of summer to the supper room, when the 
snow is blowing outside, and winter holds his icy 
reign. 

Supper may be called the eminently aesthetic 
meal of the day. It is certainly not a necessity, 
but rather a luxury of taste and refinement. There 
is a nameless charm about the bright, cheerful sup- 
per room, especially on a winter evening, when 
cold and gloom reign without. The drawn cur- 
tains, shutting out a world of dreariness, shutting 
in a world of light and warmth and beauty; the 
bright, glowing fire, — an open fire is always to be 
preferred, — the family table in the center of the 
room, with its snowy cloth and napery, its shining 
tea service and delicate viands, form a picture 
that lives in the mind when time and change have 



mi;morani>a. 



Mi;MORilISri>A. 



^?}S eVENIMG (QEAL. 113 

worked their ravages in our lives and homes, and 
removed, perhaps, the dear forms and faces that 
constituted the soul of the picture. 

Supper in summer should be a still lighter meal 
than in winter. There should be fruit and flowers 
in abundance, cooling drinks, and light, refreshing 
dishes. Heavy suppers are indulged in too exten- 
sively by both English and Americans. The 
French and Italians seem to better understand the 
significance of the evening meal, and their light 
menu is much to be preferred. 

Much less formality should be observed at sup- 
per than at dinner, yet the general rules of table 
etiquette should always maintain. All the courses 
for supper are generally placed on the table at 
once. 



.^ . __&"• 

As before suggested, supper foods should be 
light and easy of digestion. The serving of many 
dishes proves not only a great burden to the 
housewife, but undoubtedly tempts the appetite 
to over indulgence, which might be borne at the 
mid-day meal, but too severely taxes the powers 
of digestion at the evening meal. 

The bread should be the lightest of raised 
bread, toast, tea biscuits, muffins or gems. This 
may be accompanied by the yellowest and sweet- 
est butter, rich cream or comb honey. 

Cold sliced meats, canned meats, or fish, may 



:il4 Bl^EAI^FASJIt, DINMET? AMD SUPPBr?'. 

be served for supper, although recent hygienists 
speak loudly against the serving of meat, espec- 
ially at the evening meal. And certainly, with 
the other resources at command it may be dis- 
pensed with to profit. We, as well as the Eng- 
lish, eat too much meat as a nation. More of the 
fruits, grains and vegetables should obtain in our 
bill of fare, with less of animal food. 

Any of the drinks usually accompanying meals 
are in order, although coffee is seldom served. 

Ripe fruit, canned fruit, pickles, cake, shortcake, 
tarts, etc., are in order. 

But it would be useless to enter further into 
detail on this subject, neither shall we present a 
supper bill of fare. The season, tastes of the fam- 
ily and resources of the cook must govern in this 
matter. And with the passing injunction to make 
the supper table pleasant and attractive, as well as 
dainty, both in setting and food, we pass to other 
subjects. 





p n «) 



1 



6® gg 



^YtIP* 




-^pimjm I M$KBT§.*^ 



Have two of them b}^ all means ; cue fcjr provisious, and the other 
for the utensils you may need. 

Pack your plates, sauce-dishes (old-time stone-ware, not the glass 
berry-comports you use at the home-meal), and cups, at the bottom of 
the basket, with towels and table-linen (unbleached damask cr colored 
table-cloth, with napkins to match) in between, to prevent breakage; 
tumblers on top, and the knives, forks, and spoons where they will go 
best, with a piece of oil-cloth over all. 

Don't forget to take a big tin pail for water; you can carry your 
lemons, bananas, or other fruit in it; also a can of rich cream for the 
coffee, without which an open-air picnic-dinner would be incomplete ; 
so bring along your coffee-pot without fail. If you use the bean from 
" Araby the blest," have it all ready ground and measured, in a small 
tin box, an empty spice-box will do; also to carry tea, salt, and su- 
gar. "Golden coffee" (see p. 456), or other " hygienic" substitute, 
will answer nearly or quite as well; some think better. Chocolate, all 
ready prepared with milk and sugar, but with the cocoa-butter 
which gathers on the top when cold carefully removed, is a pleasant 
and slightly stimulating beverage, and need not be warmed unless you 
choose to doit; but the lovers of " the cup that cheers" will clamor 
some for hot, and some for iced tea, so carry along a well-blanketed 
block of ice in the northeast corner of your picnic-wagon, with a tin 
box of butter close at its side, and if 3^ou ca7i add a freezer full of fro- 
zen cream, so much the better. But pack ice all around it, and heavily 
cover it with carpeting, or the contents will be melted when you want 
to use them. 

Have freshly-baked biscuit, rolls, etc., even if it necessitates very 
early rising, and pack them in the second basket, with the rest of 
the good things provided. We subjoin a sample list of suitable arti- 
cles for a picnic lunch or dinner, from which, if at a loss, a bill of fare 
for spring, summer, or fall can easily be selected. 

Poultry. — Chicken, cold, baked or i-oasted, or in salad; broiled cold roast 
turkey, sliced thin ; broiled partridges. 

Fish, freshly caught, fried or broiled on live coals ; sardines ; canned salmon ; 
canned lobster ; lobster rissoles, cold ; oysters, raw, stewed, or pi'ckled ; clam 
chowder. 

Meat. — Chipped beef ; pressed ^^eal ; veal loaf ; cold roast \eal ; smoked 
tongue ; canned corned beef. 

Pickles. — Cucumber; mixed pickles; piccalilli; sweet pickled pears and 
peaches ; catsup. 

Sandwiches of tongue, fresh or smoked ; steamed beef ; sausage, sliced thin ; 
or of hard boiled eggs, sliced length-wise and sprinkled with grated cheese, laid 
between buttered bread. 

Vegetables, in their season. Roasting-ears ; sweet or Irish potatoes, roasted 
in hot ashes ; cucumber-salad, or tomatoes, sliced with vinegar, and garnished 
with cold boiled eggs sliced and laid on toj:). 

Bread. — White; Bostun brown; graham fruit-bread; lemon biscuit; quick 
soda biscuit ; French rolls. 

Cake. — Pound ; sponge ; chocolate layer ; cocoaiiut ; excellent cake ; sultana ; 
hermits ; lemon snaps ; macaroons. 

Nuts. — Mixed ; English walnuts ; Brazil-nuts ; hazel-nvits ; pecans. 

Canned Fruit. — Peaches ; pears ; plum-jam ; grape-jelly, etc. 

Fresh Fruit. — Bananas, oranges, lemons, melons, or whatever may be in 
season. 

Drinks. — ^Tea; coffee ; chocolate ; lemonade ; pine-apple. 

[116] 



^AI^HTY SLtPPBI^S. 



11' 














Er'^S^S^..j:^.J'2o^£^ 



.v"^ ■'■'=- 







|J:_!^OCIAL gatherings during the even- 
ing hours are of very ancient ori- 
gin. They date back into the dim 
■Hf past as far as history reaches. It 
"J is interesting to follow this subject 
SU^Ai. do^vn the ages, throucrh the luxurious 
^^K? periods of Greek and Roman suprem- 
^ ^^ ^ acy, when the supper table offered to 
guests not only what was supposed to be desira- 
ble to the taste, but more especially that which 
would excite their Avonder and admiration, and 
display the wealth and extravagance of the host. 
Dissolved pearls were doubtless no very delight- 
ful beverage, yet we know that princely hosts of 
the Greco-Roman period delighted in swallowing 
fortunes in that way, for the envy and admiration 
of their guests. 

Farther down in the semi-barbarous times we 
find the Saxon wassail and Norman feasts gradu- 
ally yielding up their ruder features, and giving 
place to more refined festivities. 

It is not in the province of this book to essay 
any reform, however much needed, in the customs 
and habits of refined society ; but, even at the 
risk of going beyond our sphere, we venture to 



118 Bl^EAI^PASrn, DlMNEI^ AND SUPPEI^. 

protest against the late hours, heavy suppers, and 
the over heated atmosphere of the balls and parties 
o(\.h.Q be ate ino7tde. Many a hollow-eyed consump- 
tive and confirmed dyspeptic might date his loss 
of health from the fashionable dissipation of even- 
ing balls and parties, with their accompaniments of 
late suppers, excitement, heat, and cold homeward 
drives. 

An evening party much more satisfactory to 
guests and hosts, would assemble as early as seven 
or eight. This would give plenty of time for 
social intercourse, music and innocent amuse- 
ments. Refreshments might be carried around on 
trays, and the guests served with cake, coffee or 
lemonade. Fine large napkins should first be 
handed around. These should be spread on the 
knees to receive the plates afterward furnished. 
Delicate sandwiches of chopped tongue, spread 
thinly on sandwich buscuits, or the white meat of 
turkey or chicken are very nice for such enter- 
tainments. Ice cream, confectionary and ripe fruit 
of any kind may be served. 

A more elaborate style, and one growing in fa- 
vor among the English, is to have the table spread 
in the supper room. At a certain hour, varying 
with the proposed length of the entertainment, the 
doors of the supper room are thrown open; sup- 
per is announced; the host, accompanied by the 
lady to whom most honor is supposed to be due, 
either on account of age or celebrity, followed by 
the hostess, paired off in a similar fashion, lead 
the way to the supper room. The guests follow, 
the host and hostess having previously provided 



^AF^IPY SUPPEI^S. "l-jg 



each lady with an escort. If hot soups are serv- 
ed, or stewed oysters according to the French 
style, the guests are seated at tabic, or little side 
tables are provided for twos or fours, and bowls of 
soup handed around by the attendants. All the 
carving is done beforehand, and all the food is 
placed on the table, no courses being allowed. 

If no soup is in the menu, the program is sim- 
plified. No chairs are set, but guests stand around 
the table, or secure what they want for themselves 
and companions, and find seats in the supper 
room. The host should be sure and have the room 
fully provided with seats for all invited. There 
should always be several attendants to wait on 
guests, pour coffee, dish up ices, and to see that 
everything is provided according to the previous 
arrangement of the host. These unceremonious 
suppers are quite taking precedence of the stately af- 
fairs so fashionable in the last century. They fa- 
cilitate conversation, ease, and the choosing- of 
congenial companions out of mixed gatherings at 
large parties. 

The menu at such suppers may consist of boned 
fowl, cold roast beef, cold boiled tongue, raw oys- 
ters, chicken salad, lobster salad, thin slices of gra- 
ham and white light bread, sandwiches, cheese, 
jellies, preserved fruits, Bavarian cream, chocolate 
cream, ices, cake, fruit and confectionary. Hot 
coffee and tea, milk or lemonade may be served 
to guests according to their choice. The table 
may be decorated with flowers as elaborately as 
at a dinner party, or they may be entirely dis- 
pensed with. Much license is allowed in the ar- 



120 Bi^BAi^PAsrn, DiKKsr? and SUppei^. 

rangement of the table. Cake stands, fruit bas- 
kets and dishes of confectionary artistically ar- 
ranged, usually occupy conspicuous places in the 
centre of the table, or, if the tables are very long, 
and the guests numerous, then the cake and fruit 
and larger dishes and castors should be placed in 
the centre, and also at each end of the table. 
These should be flanked by the cold meats, sal- 
ads, sauces, and other viands, arranged conven- 
iently for the guests. Plates may be distributed 
at intervals in piles, with knives, forks, spoons, 
etc., or they may be arranged on a sideboard or 
side table, presided over by some one who hands 
them out to the order of the guests, with napkins. 
Tea, coffee, and other drinks are also served from 
a side table. Attendants should also be in wait- 
ing to replenish the dishes and keep the table 
tidy. 

From the time the supper room is thrown op- 
en, until the dispersion of the company, guests 
may be at liberty to take refreshment, coming and 
going at their will. The informality of these par- 
ty suppers is their chief charm. There is, however, 
one drawback in the fact that careless or selfish 
people seem to feel themselves licensed to injure 
the property of their host. Many a rich carpet, 
delicate curtain or elegant piece of upholstery has 
been ruined by the carelessness of guests. Many 
a hostess who smiled unconcernedly through her 
evening party, has spent the following day mourn- 
ing over and vainly endeavoring to remove the 
stains and daubs of last night's revelry from the 




PEACH ICE 
GAME PIE ICE PUDDING. 




NEAPOLITAN CAKE 




iiUllll 




PLUM CAKE 



CANDIED ORANGES 



SAi^iiY 5UPPBr?s. 123 



elegant furnishing of her dining room. Now that 
aesthetic taste has declared that dining rooms shall 
be garnished with rich drapery, embossed leather 
and tapestry, according to the means of the pro- 
prietor, there is much more danger of damage than 
in the old days of bare walls and polished floors. 
No guest of refinement will be guilty of any care- 
lessness in the supper room. Ordinary table eti- 
quette Is of course impracticable, but the rules of 
good breeding, as well as the Golden Rule, which 
is the very foundation of true politeness, should 
always obtain. 

The tea-party is still very popular among quiet 
circles. It corresponds pretty nearly with the 
French Conversasione. A limited number of guests, 
belonging to the same set, as nearly as is practi- 
cable, are invited. Conversation, music, dramatic 
readings, or a short parlor lecture may occupy from 
one to two hours, after which light refreshments 
may be handed around. If desirable, tables may 
be set in a room adjoining the parlor or drawing- 
room. The host and hostess occupy their usual 
places, and wait on the guests ; or servants may 
pass around the viands, and fill the cups from a 
side table. The refreshments should be light, con- 
sisting of delicate sandwiches, bread and butter, 
cold sliced meat, cake and fruit. The usual table 
etiquette obtains, and conversation should become 
general, and protract the delicate repast. 

In conducting a lady to the supper-room, a gen- 
tleman gives her his arm, conducts her to the 
table, then, with a slight bow, hands her to the 
seat assigned her, after which he seats himself at 



d24 BRBAI^PASrn, DlNMEI^ AND SlJPPEI^. 

\er side. He is careful to see that she has what 
she desires; but over-anxiety on that subject, or 
conspicuous attentions are not in good taste, and 
would be annoying to any lady of refinement. 
Finally, for an evening party to be a success, the 
rooms must not be crowded. Everything in the 
program should be thoroughly arranged before- 
hand, that no confusion or mistak 5 may occur. 
The host and hostess should have the faculty of" 
putting the guests at their ease; and guests 
should be politely pleased with the entertain- 
ment given them, taking care not to air any of 
their particular hobbies, or exhibit, to the general 
discomfort, their peculiar idiosyncrasies. 

A variety of evening entertainments may be 
treated under the head of Party Suppers. These 
are Receptions, At Homes, Mtisicalcs, and the 
Kettle Drum, revived from the Military East India 
life of our British ancestors. Our suggestions in 
regard to Party Suppers may apply to any or 
all of these. Care should be taken not to make 
the supper the chief feature of the evening's en- 
tertainment, but rather a subsidiary episode. Of 
course the hostess will have spent much careful 
thought on its arrangement, that all may go off 
smoothly; but to the guests it should be merely 
apleasant incident of the evening. A light, in- 
formal refection will prove most satisfactory, both 
from a social and health standpoint. 

Forms of invitations are similar to those for 
dinner parties, except that it is usual in the case 
of evening parties for the invitations to bear only 
the name of the hostess, as, — 



^AI^JPY SUPPEI^S, 125 



Mrs. Elliot requests the pleasure of Air. and Mrs. J. L. Brown'' i 
compatiy on April and^ at eight o' clock, P. M. 
1 20 Fifth Ave., March 2^th. 

Or— 

ATrs. Elliot reqtiests the pleasure of Jlfr. and Afrs. Brown's com- 
pany to a small evening party on 7 hursday, April 2nd, at eight 
o'clock, P. M. 

120 Fifth Ave., March 2^th. 

If the party is to be a large one, or in honor 
of some State guest, or in celebration of some 
special event, a departure may be made from this 
general rule, and invitations may bear the names 
of both host and hostess. 

Garden Parties 

Are becoming a feature of our American social 
life. They have the advantage over other parties, 
in that they are given in daylight, and in the 
open air. They are especially delightful in the 
country, or in country-like towns. A more or 
less extensive lawn is required, and if there is not 
sufficient shade from trees and shrubbery, tents or 
awnings should be erected. 

The company arrive and disperse usually between 
the hours of one and six P. INi. The hostess re- 
ceives the guests, after which they scatter about 
the grounds, find their friends, and amuse them- 
selves as they will. Informality is the rule. Con- 
versation, promenades, or out-of-door games are 
in order. It is customary to have a brass band or 
trained glee club, or both, to enliven the occasion. 

Luncheon should be served from two to three 
o'clock. If the grounds are large enough to per- 
mit, it should be spread under an awning or tent. 
If not, then in the house, and, if possible, in a 



126 BREAI^PASHJ, DIMNEI^ AHD SUPPBI^. 



room opening on the lawn or on a porch, so that 
windows and doors may be thrown open, giving, 
as nearly as can be, an out of door effect. Lunch- 
eon should be conducted according to the sug- 
gestions given under Party Suppers. The menu 
should, perhaps, embrace some more substantial 
dishes, such as baked fish, roast fowl, vegetables 
and pastry. This is, however, optional with the 
hostess. Plenty of bread and butter, sandwiches, 
cake, fruit, confectionery, ices, and cooling drinks 
of an unintoxicating nature, form a delightful re- 
past for such an occasion. The general rules of 
table etiquette will obtain at such feasts. It must 
be remembered that the informality encouraged at 
these parties does not allow any breach of the 
laws of politeness or table decorum. Gentlemen 
will look to the comfort of the ladies who happen 
for the time to be in their charge, and will avoid 
the appearance of too marked a preference for any 
particular lady. Exclusiveness at such a party, 
above all others, tends to dampen the pleasure of 
all concerned. Formal introductions are not ex- 
pected of the host or hostess, neither do they pair 
off the guests for luncheon. The company should 
be mainly selected from the same set, and are 
therefore supposed to mingle freely. When lunch- 
eon is announced each gentleman will escort the 
lady who happens to be receiving his attentions at 
the time. It is allowable for guests to take leave 
an hour after luncheon, but if any earlier, then an 
apology is due the hostess. Before leaving, guests 
should pay their respects to the host or hostess, 
thanking them for the pleasure they have afforded. 



Hew "gEAi^'s ^alls. 



127 






Sp?EW YEAR'S CALL^, and the pro- 
45 vision made for them by the ladies 

''IS 

jjg) receiving callers, may properly be 
^"^^^^^ considered in a work of this kind. 
^V^ So far from being- of recent origin, 

\'5s. the custom of New Year's Calls is 
older than our country itself, as will 
'^-^ be seen by a perusal of the following 
well written article, by James Parton, condensed 
from the YoiitJis Companion of January 3, 1884, 
and which also gives a graphic account of its ob- 
servance in New York City : — 

Washington's Reception. 

"On New Year's Day, 1790, President Wash- 
ington, then in the first year of his first term, 
lived at the Franklin House in Cherry Street, 
New York, a region now chiefly occupied by 
sailors' boarding-houses and beer-shops. 



128 Brbaj^pasjh, DiNNBr> and SUPPEI^. 



" The city was then a Httle Dutch town of cob- 
ble stones and gardens, containing about fourteen 
hundred houses and twenty thousand people, most 
of whom were tradesmen and mechanics of very 
limited means. 

" The President had lived among them several 
months, but most of them had held aloof through 
the awe inspired by his great character and his 
high office. But on this New Year's Day a great 
number of them put on their best cocked hats, 
their Sunday wigs, and all their best clothes, and 
called on the President. 

*' The day was unusually mild and fine. Most of 
the townsmen called about noon, quite filling the 
reception rooms of the Franklin House. Each in- 
dividual was introduced by name to the President, 
who was much interested in the novel custom, 
and responded with more than his usual cordial- 
ity to the New Year's salutations. The worthy 
New Yorkers withdrew from the house greatly 
pleased with the President's urbanity. 

In the evening Mrs. Washington received call- 
ers, assisted by a few ladies of her more familiar 
circle. It was a brilliant moonlight night, and the 
temperature was so summer-like that the ladies 
were dressed in their lightest attire. 

" The visitors were introduced by the ' gentlemen 
in waiting,' and after being presented to Mrs. 
Washington, seated themselves about the room. 
A tray containing cakes, tea and coffee, was 
handed around from time to time, and Mrs. 
Washington moved about the room conversing 
with persons whose faces she remembered. 



Hew Rear's (qauus. 129 

** She was overheard to say to a lady standing 
near her, — 

" 'Of all the incidents of the day, none has so 
pleased the General (she always called her husband 
^/le General at that period) as the friendly greet- 
ings of the gentleman who visited him at noon.' 

"The President himself alluded to the subject, 
and asked whether the observance of the day was 
customary. 

" * It is,' replied one, * an annual custom d«-ived 
from our Dutch forefathers, and we have always 
observed it so.' 

"The President seemed much interested and 
said, — 

" ' The highly favored situation of New York 
will, in process of years, attract emigrants who 
will gradually change its ancient customs and man- 
ners ; but whatever changes take place, never for- 
get the cordial, cheerful observance of New Year's 
Day.' 

" The people of New York have followed the ex- 
cellent advice given them by the Father of their 
Country, and the day is still observed with very 
much of its ancient spirit and universality. In- 
deed, the first day of the year in the city of New 
York is of all the holidays the one most univer- 
sally observed. I think more people cease from 
labor and give themselves up to enjoyment on that 
da}^, than on the Fourth of July. 

Refreshments. 

" In olden times, (as some persons now living can 
remember) ladies expended their chief care upon 



130 Bl^EAI^PASm, DlNKEI^ AHD SllPPSi'?. 

loading their New Year's tables. Never since have 
I seen such masses of provisions exhibited as I 
used to see every New Year's at the house of a 
family of Dutch descent who lived in Brooklyn, 
Long Island. The master of the house had been 
everything, which multiplies acquaintances. He 
had been fireman, soldier, Odd Fellow, good fel- 
low, alderman, and contractor; and his wife, a 
comely dame, of high proficiency in all branches 
of the culinary art, used to prepare a table of 
such astounding profusion, that I hardly dare to 
describe it. 

"There were usually four turkeys upon it, of 
enormous size, and there were two vessels of 
pickled oyster which, I think, must have each con- 
tained half a barrel. There were rounds of beef, 
roasted and boiled, and huge masses of a Dutch 
compound called ' head cheese,' built up into 
architectural forms, and decorated with parsley. 
There were birds, some with their feathers and 
some without. The mince pies, turnovers, tarts, 
and New Year cakes were exhibited in mounds, 
and incredible fantastic heaps. 

*' Besides the food on the tables, there was pro- 
vision made down-stairs for supplying hot oysters 
in various forms, with hot coffee, and (if the truth 
must be told), with hot punch. 

" There was an immense bowl of cold punch, of 
potent composition, standing in the room, and 
kept replenished from ten in the morning until 
midnight. Man has scarcely invented any intoxi- 
cating compound .which was not provided every 



Hew ysAR's (^auus. 131 

year at this old-fashioned house. And not at this 
old house only. 

** Forty years ago nearly every house provided 
wine and punch. The consequence was, that the 
cities of New York and Brooklyn, on New Year's 
Day, from four P. M. until midnight, contained 
more drunken men than could be found in any 
other population of equal extent on earth. To 
say that a hundred thousand persons were very 
hilarious in the streets in the evening, would prob- 
ably be within the truth. 

" This excess is no longer practiced. Instead of 
the groaning tables of a former period, we now 
find the most beautiful display of flowers. In 
some houses at present, no table is spread at all. 
Usually, however, there is an elegant semblance 
of refreshments to be discerned somewhere in the 
distance, of which callers are formally invited to 
partake, but which only the more polite and self- 
possessed gentlemen do more than glance at. 

" Gentlemen of the old school, and some very 
good gentlemen of the new, still make a point of 
going to the table, and taking something nice in 
homage of the ladies who provide it. 

"About the middle of the afternoon, when the 
work of calling is in full tide, the streets present a 
singular and truly brilliant appearance. All the 
showy and elegant vehicles in the city are in mo- 
tion, drawn by beautiful horses, two, four, six 
and occasionally as many as eight, conveying men 
only. 

"Not a lady is to be seen in the fashionable 
streets. Men dressed to perfection, adorned with 



132 Bi^EAi^PAsm, DiNKBr? and Suppei^. 

button-hole boquets and wearing light-colored 
gloves, are seen on every hand, singly, in twos, in 
threes, in fours, in groups, in gangs, in clubs, in 
crowds, in whole fire companies, moving on to 
call upon ladies, or upon a popular clergyman, or 
upon His Honor the mayor, or some political 
Boss of great magnitude. 

** It is this last abuse which has threatened of 
late years to spoil and put an end to the beautiful 
and unique festival. There was a popular author- 
ess some years ago, who was obliged to close her 
house, because some hundreds of her readers 
thought it becoming in them to pay her their re- 
spects on the first day of the year. 

"From eleven in the morning until eleven in the 
evening, she could scarcely find time to sit down, 
and she was obliged to take so many sips and in- 
finitesimal bites, that she had to suffer the pangs 
of indigestion, without having enjoyed the pre- 
vious delight of a feast. 

** To many ladies the day is one of extreme fa- 
tigue and some danger, from a similar cause. 
People call on that day who call on no other, and 
thus turn a lovely custom into ridicule and tor- 
ment. 

" Some ladies reckon up their callers, and speak 
boastfully of their number. This has encouraged 
the fire-company style of visitation, and threat- 
ened at one time to bring New Year's calling into 
disrepute." 

Etiquette of New Year's Calls. 

The ladies of the household unite in receiving, 
and sometimes several ladies of different families 



Hew t^BAi^'s (Sauus. 133 



join at one house, previously announcing the fact 
in those papers which pubHsh in advance the list 
of ladies who receive on that day. 

Gentlemen frequently call in company, uniting 
in twos, threes, or fours, but not usually in excess 
of the latter number. They may call upon ladies 
known to only one of their number, the rest of 
the party being introduced, thus extending the 
sphere of their acquaintance. 

Calling hours are from early morning, say ten 
o'clock, until nine at night, but those who devote 
the day to it may reasonably expect to cease 
calling by seven, as the ladies who have been re- 
ceiving all day will be fatigued. 

At houses where the ladies do not receive, a 
neat basket is hung at the door to receive the 
cards of callers. In this the gentlemen deposit a 
card for each lady of the household, and one for 
each lady guest, if any are visiting the family. 

Refreshment Preparations. 

Refreshments are offered, comprising cakes, cold 
meats, oysters, etc., and non-intoxicating bever- 
ages, it being a custom growing in favor to ex- 
clude wines, many of our first ladies having 
adopted it since the illustrious example of Mrs. 
Hayes at the White House receptions. In fact, 
the practice of offering wine to New Year's call- 
ers cannot be too strongly denounced. Many a 
man owes his ruin to just such fashionable cus- 
toms; and whoever has the moral courage to de- 
clare for temperance and right will command the 
respect of society, and establish an example that 

9 



134 Br^EAi^PAsnr, dinnei^ and Suppei^. 

will eventually be followed by all persons of high 
social standing. 

Ladies receive in full dress. Visitors are ush- 
ered in by attendants, who take their cards and 
announce them by name at the door of the re- 
ception room. After the usual salutations are ex- 
changed, the ladies invite each guest to partake 
of refreshments. These are usually spread on a 
side table in the reception room. In temperance 
circles, cups of hot tea and coffee, or glasses of 
hot or cold lemonade are substituted for wine. 
The good old custom still obtains of the ladies' 
waiting upon their guests with their own fair 
hands. It is convenient to have a servant standing 
in readiness to execute any order of the enter- 
tainers. In less pretentious, but equally select 
circles, ladies receive with grace and dignity with- 
out the aid of servants. This is more easily man- 
aged where several receive together, the duties of 
usher and entertainers being alternated among them. 

Callers should only remain a few minutes after 
paying the compliments of the season, and should 
partake but sparingly of refreshments, as they will 
be expected to taste some of the New Year's 
feast at every house on their round. It is there- 
fore prudent to economize the appetite. The la- 
dies remain standing during each call, as, of 
course, callers do not take seats. 

Of late, many ladies in our larger cities vie with 
each other in reporting the greatest number of 
New Years' callers, and many gentlemen being 
cognizant of this, simplify their New Years' work 
by merely leaving cards at the door. This, how- 
ever, is an abuse of the good old custom, that 
should never become the fashion. 



f}OW mo (qAI^YE. 



135 




^T is considered no mean accomplishment 
■^ to be able to carve neatly and expe- 
^^^ ditiously. Every one should give this 
^^ subject due attention, as awkward carving- 
^^ is very annoying, and detracts from the 
*^^- pleasure of the meal. Some tact and 
more practice. will enable any one to be- 
come skillful in this attainment ; but unless the 
host or hostess is expert in the art, it should 
never be attempted at table. 

Formerly the art of carving was held in much 
higher estimation than at the present day. No 
lady or gentleman was considered fitted for the 
duties of host or hostess until he or she had mas- 
tered the intricacies of scientific carvincr. and 



436 Bi^EAi^PAsm, DiNKsr? and Suppbi^. 

could, with ease, dexterity, and grace dissect all 
fish, fowl, and flesh that is allowed to figure on 
the table of an epicure. In fact, the art was 
taught to the young as thoroughly as they were 
grounded in music, belles letters, and the Latin 
grammar. Its importance in the estimation of so- 
ciety has been decreasing for many years, and now 
in a majority of the wealthy houses, both in this 
country and in Europe, the carving is done by the 
butler before the meats are placed on the table. 
In less pretentious establishments, an experienced 
servant, or the host or hostess carve before guests 
are seated. In this way there is less delay at ta- 
ble, and the one who presides is saved much 
trouble and the possibility of discomfiture before 
the eyes of critical guests. But the host who 
takes pride in understanding the art of carving will 
not lose an opportunity to exercise his skill, and 
so the good old fashion of carving at the table will 
not go out of vogue while people of elegant lei- 
sure are dinner-givers and diners out. 

Fish. 

In carving fish the silver fish-knife and fork, 
or fish slicer, is used; a steel knife never. The 
carving of fish is no very difficult operation. It 
requires more care than knowledge, as the princi- 
pal thing to be avoided is the breaking of the 
flakes, and sending a plate untidy in appearance 
to those whom you are serving. Remember that 
the neat appearance of the foods you serve adds 
much to their appetizing qualities. 



F^OW JHO (sAI^YE. 



137 




Carve large flat fish, 
like the turbot, etc., 
clown the middle from 
head to tail, then across 
with the fin, which is 
helped with the rest. 

TURBOT. 

Salmon is first cut in thin slices from A to B, 

then crosswise from D 
to C. Serve some of 
the thin cut from the 
under side, and some of 

MIDDLE CUT OF SALMON. ^hc thick, Or Uppcr sidc, 

on each plate. The thick or upper cut is consid- 
ered the best flavored. 

Flounders, smelts, herring, and other small fish, 

are served whole. A 
mackerel is first cut 
in halves from head 
to tail and then quar- 
tered by a cross-cut, 
thus serving four per- 
coD FISH. sons. Cod is first cut 

from C to B, and then sliced as from A to B, and 

served the same as salmon. 





Beef and Veal. 

Ribs of Beef may be carved in slices, as from 
A to B in sirloin, each plate being supplied with 
9, portion of fat. Another method is to remove 



138 



Bl^EAI^PASfn, DlNNEI^ AND SUPPEI^. 




the bones and form into a fillet. Thin slices may 

then be cut from the whole surface. 

A Sirloin of Beef should be cut lengthwise 

from A to B for 
the upper cut, and 
crosswise in thick 
slices for the un- 
der cut, as shown 
by the white lines 
running from the 
centre down. Serve 

SIRLOIN OF BEEF. 

each plate with fat from D. Consult the prefer- 
ence of those at table, as some prefer the upper, 
while others prefer the under cut. 

Aitch Bone. — A simple joint to carve. Cut thin 

slices the size of the 
whole joint as rep- 
resented in the en- 
graving. If boiled, 
remove a slice from 
the top, say a quar- 
ter of an inch thick, 
AITCH BONE. bcforc Commencing 

to serve, so as to arrive at the juicy part at once. 
Carve from A to B ; then serve fat from C. A 
round of beef is carved in the same manner. 

HaiincJi of Ven- 
ison. — Place the 
loin nearest. 
Make a cut from 
A to B, then 
HAUNCH OF VENISON. scrve sHccs from 

A to C. Serve fat xVom the left side. 





I^OW ItO (sAI^YB. 



139 




Fillet of Veal. — Cut in horizontal slices as you 

would a round of beef. 
The top slice should 
be of a crisp brown, 
and a small piece of it 
should be served with 
;. each plate. Some of 
the stuffing and fat 
FILLET OF VEAL. should be scrvcd to 

each at tabic. 

Breast of Veal. — Used for roasting, stewing, 

ragout, etc. 
Cut ribs from 
brisket from A 
to B. The small 
bones are con- 
sidered the 

BREAST OF VEAL . CllOlCCSt. C U t 

them as at D D D, and the long bones at C C C, 
and serve according to preference of guests. 

Mutton and Lamb. 





SADDLE OF MUTTON. 

tion of fat. 



Saddle of Mutton. 
— Seldom carved 
by a lady. Carve 
in thin slices 
from A to B, 
then downwards 
from C to D. 
Serve each per- 
son with a por- 



140 



Bl^EAI^PASIT, DlNNEI^ AND SUPPEI^. 




Leg of Mutton. — Place for carving as repre- 
sented in the en- 
graving. Carve in 
thin slices from B 
to C, giving thicker 
slices as the knuckle 
^xy=-^-=^^^ss^=^ is neared. Serve to 
LEG CF MUTToT ^ach a little of the 

fat near the thick end, as It is considered a deli- 
cacy. When cold, place the back of the leg up- 
permost. 

SJioiildcr of Mutton. — Place for carving as 

shown in cut. Take 

wedge-like slices from 

.p A to B, then cut from 

both sides of the blade 




SHOULDER OF MUTTON. 

from the under side. 



bone from C to B, and 
serve fat from D. The 
joint can then be turned 
over and cuts taken 



Loin of Mntton. — For family consumption. May 

be cut through the 
joints in the form of 
chops, or, commencing 
at A, cut thin slices as 
long as admissible, then 
long slices to the bone, 
as indicated atD. 
Smaller cuts may be 




LOIN OF MUTTON. 



taken as shown at B and C. 



P^OW So (sAI^YE. 



141 




Foreqicartcr of Lamb. — First remove the joint 

whole by cutting- a 



long- line from A, 
C, B and D, placing 
on a separate dish. 
Separate neck from 
FOREQUARTER OF LAMB. E to D, and then 

serve from neck F, or breast G, according to 
choice of guests. Before being' placed upon the 
table the shoulder should be cut off and left on 
the joint. 

Fowl. 

Perhaps no carving requires such delicacy of 
manipulation and so much practice, as the carv- 
ing- of fowl, for if done awkwardly, itfls very an- 
noying and disagreeable. A little study of the 
anatomy of the fowl with persistent practice, will 
alone bring proficiency. 

Roast Fozul. — The joint will usually separate by 

inserting the knife between 
the legs and side and press- 
ing back the leg with the 
blade of the knife, if not, 
it can be easily severed by 
ROAST FOWL. a touch of the knife. Next 

cut off the wing from D to B. Remove merry 
thou^jht and side bones. Serve a slice of the white 
meat with some of the dark, to each guest, con- 
sulting preferences as far as possible. 

In serving a turkey, goose or duck, the same 
method is pursued as with smaller fowl, only there 




142 



Br^BAIi^PASrn, DlNNEI^ AND SUPPBI^. 




being larger quantities of 
each part, it should be sep- 
arated finer. Slices are cut 
from the breast from A to 
ROAST GOOSE B, and then the legs and 

wings are taken off. Stuffing is served to each 
plate. The breast is then divided and the back 
cut in two. 

A partridge and pheasant are served like fowl. 
Pigeons and snipes are cut in halves and served 
in that manner. Quails and other small birds are 
served whole. 





I low To C>elect 



eols. 




J^OW TO Selegii CQeaips. 



145 





-^>^1%^^>^<>-^^ 



/ERY housekeeper should under- 
stand how to select provisions for 
her table. Not only should she un- 
derstand the merits of the various 
foods she provides, but she should also 
~^Ti^^ be able to exercise judgment and fore- 
thought, as well as economy in her 
purchases. To plan out each day's bill of fare, so 
as to secure a pleasant variety from day to day is 
no simple matter, but requires much careful thought 
and management. 

In order that the provisions should be of a uni- 
form good quality, a person experienced in the 
selection of foods should do the purchasing. It 
should not be left to some careless servant, nor 
the selections trusted to the butcher and grocer. 
Whenever it is practicable the housekeeper herself 
should do the marketing. She can then personally 
examine and choose the articles needed. 



i4G Bl^EAI^PASUl, DlMNBI^ AND SUPPEI^. 

Tradesmen who habitually deal with the mis- 
tress of a house, soon learn to be particular in the 
matter of serving her. Passing from stall to stall, 
or from shop to shop, she can easily select the 
finest fruits, and the best vegetables and meats. 
This method takes a little time, but is much more 
economical and satisfactory in the end, than to 
leave orders to be filled by the butcher, the gro- 
cer and fruiterer. 

The most difficult articles to select are meats, 
fish, fowl, etc. It requires some knowledge and 
discrimination to be able to determine the quality 
of such stores. Fish of all kinds should be rigid 
and the eyes bright. The gills also should be 
red and plump. They will then be in a good state 
of preservation, and firm and solid when cooked. 
There is a great difference in the keeping quality 
of fish. Fresh water fish do not keep as long as 
salt water fish; and those that live near the sur- 
face of the water are soft and of looser grain. They 
keep but a short time, dying almost as soon as 
taken out of the water. Mackerel, herring, catfish 
and flounders are of this sort. They should be 
used as soon as possible after being caught, as 
they soon lose their fine flavor. All shell-fish 
should feel solid and heavy; if they seem in any 
degree light and watery, they are not fit for use. 
Oysters have the shell closed firmly when they 
are good. If their shells are at all open, they are 

not good. 

Beef 

Is the staple article of meat diet both in this 
country and in England. For ordinary consump- 



I^ow mo Seleght (Qeaiis. 



\-\~: 



Location of Joints of Beef. 

JOINTS OF BEEF. 



1. Sirloin. 

2. Top, or Aitch 

Bone. 

3. Rump. 

4. B u 1 1 o c k, or 

Round. 

5. Mouse Buttock. 

6. Vciney Piece. 

7. Thick Flank. 

8. Thin Flank. 

9. Leg. 

10. Fore Rib, Five 

Ribs. 

11. Middle Rib, 
Four Ribs. 

12. Chuck Rib, 
Three Ribs. 

13. Shoulder, or 
Leg of Mutton 
Piece. 

14. Brisket. 

15. Clod. 

16. Sticking. 

17. Shin. 

18. Cheeks, or 

Head. 



-<«4- Uses of Joints.'?«>- 

JRoasiing.—^\hs, Sirloin, Rump, Mouse Buttock, Fillet of Sir- 
loin, Tongue, Heart. 

Frying or Broiling.— l^o'in, Sirloin, Porter-house, Round and 
Chuck steaks. 

^^^w/«^.— Beefsteak, Plate, Flank, and inferior portions. 

Puddings and /*/Vi-.— Beefsteak, Fillet. 

Soup and Gravy.—S>'Wu\y Cheeks, and inferior parts. 

Salting.— Royxxidit Aitch-bone, Brisket, Tongue. 




148 Bi^EAi^PASii, DinnEi^ and SlIppei^. 

tlon it has great advantages over other meat; but 
so much beef is placed on the market that is, for 
one cause or another, unfit for food, that great 
care should be taken in its selection. Especially 
is this true in large cities, where the beef is 
shipped from large slaughter houses, which have 
been supplied from droves of western cattle 
crowded together, in many instances, in cars that 
could not comfortably hold more than half their 
number, and often suffering so from thirst and 
other causes that they are actually diseased when 
they arrive at the slaughter yards. We cannot 
estimate how much disease arises from the use of 
unwholesome meats. As a people, we use too 
much animal food, and it would be well, espe- 
cially in summer, to substitute for this gross diet, 
farinaceous food, fresh vegetables and ripe fruit. 
The health of the family depends largely upon the 
judgment and care of the person who does the 
marketing, and it is of the first importance that that 
person should have a thorough knowledge of how 
to select the meats for home consumption. 

The beef of the ox is by far the best. It is 
bright red, juicy, and more stimulating than 
cow or heifer beef. If the animal has been prop- 
erly fattened, the flesh should be fine grained and 
elastic to the touch. The fat should be thick and 
firm, of a yellowish color, and should run through 
the meat in generous seams. The suet should be 
white and firm. A fat beef should have one-third 
of its dead weight in fat, a good amount being 
separate suet. 

Beef should be five or six years old, and quickly 



P^OW mo SeLEGTI JSJEAIPS. 



149 



Location of Joints of Veal. 



JOINTS OF VEAL. 

1. Loin, Best end. 

2. Loin, Chump end. 

3. Fillet. 

4. Hind Knuckle. 

5. Fore Knuckle. 

6. Neck, Best end. 

7. Neck, Scrag end. 

8. Blade-bone. 

9. Breast, Best end. 

10. Breast, Brisket 
end. 

11. Head. 

11" 

—<*^ Uses of Joints.H- 

J^oastiitg. — Fillet, Best end of Breast, iJrisket, Best end of Neck, 
Heart, Sweet-bread. 

Frying. — Cutlets from Shoulder. 

Sfetumg.—^xh'kQi end of Breast, Neck, Swecl-bread. 

Boiling. — Knuckle, Shoulder, Head, Tongue. 

Pie. — Inferior parts. 

When Veal is Good- 

Veal is used from four weeks to three months old. It is best 
at from six weeks to two months old. It should never be usod 
younger than four weeks, although it is sometimes butchered 
younger, but is unfit for food. 




10 



150 Br?BAI^PASlIt, DlMMEI^ AKD SUPPEI^. 

fattened to have the best flavor. If beef is dull in 
color, close and compact in texture, with the fat 
of a bluish white and sparsely distributed, it will 
be tough and flavorless. 

Heifer beef is next best to ox beef. It is paler 
in color, of a closer grain, and not quite so juicy. 
The fat is clear white, and not so plenteous. These 
signs clearly distinguish it from ox beef, as do the 
bones, which are, of course, much smaller. Cow 
beef is the poorest quality of beef, though, when 
fattened quickly, it makes very good meat. It 
never acquires, however, the rich, juicy quality of 
ox beef, nor is it so nutritious. 

Veal 

Should be of a whitish color; the flesh dry and 
elastic to the touch. The grain should be close, 
and the kidneys covered thickly with fat. If the 
flesh is of a dark color it is not good, and you 
may look upon it with suspicion. If it is of a 
coarse grain, or moist to the touch, it is not fit 
for use. Veal is a light meat and easy to digest, 
but its nutritive qualities are not very great. 

Mutton 

Is best at four to seven years of age. The color 
should be dark red. It should be fat in order for 
it to be tender and of good flavor. The fat should 
be very white and firm, and the lean should be 
fine grained and firm also. Mutton is considered 
best during the fall of the year or, perhaps it would 
be nearer the mark to say from August to 
New Years. The flavor of mutton is thought to 



P^OW IPO SELEGin CQeaits. 



151 



Location of Joints of Mutton. 




C^lM^vn^A^ 



JOINTS OF MUTTON. 

1. Leg. 

2. Loin, Chump end. 

3. Loin, Best end. 

4. Neck, Best end. 

5. Neck, Scrag end. 

6. Shoulder. 

7. Breast. 

Saddle of Mutton, — Two Loins undi- 
vided. 

Chine. — Two sides of Neck undivided. 



•<«^Uses of Joints.'?»>— 



Roast. — Saddle, Haunch, Leg, Loin, Best end of Neck, Breast, 
Shoulder,' Chine, Head. 

Fried and Broiled. — Chops from Loin and Neck, Cutlets from 
Leg, Loin and Neck. 

Stewed. — Scrag of Neck. 

Boiled. — Leg, Scrag end and Middle of Neck. 

Salted. — Lecf and Ham. 



152 BI^BAI^PASIP, DiMNEr? AND SUPPEr?. 

be improved by keeping it a few days after it is 
killed. It should be hung in a cool, dry place, 
away from flies, and should be wiped dry every 
day. In choosing mutton remember that the 
brisket is first to become tainted, and that part of 
the meat that lies around the kidneys. Wether 
mutton is much the better. It can be distinguish- 
ed from the ewe by its larger bones and darker 
meat. A leg of mutton furnishes the most eco- 
nomical family dinner. It shrinks less than other 
joints in the cooking, and has a solidity and 
substance that makes it *' go farther " than most 
meats. 

Lamb 

Is recognized as such till the animal is twelve 
months old. It should be of a pale red color. If 
the animal has been lately killed, the vein in the 
neck will be blue ; but if it is stale, the veins will 
be of a greenish color. Lamb spoils very quickly. 
The first part to become tainted is the hind quar- 
ter, near and under the kidneys. 

Venison 

Must be fat or it is not fit for use. In thie young 
deer the cleft of the haunch is smooth and close. 

Common Fowls 

Should be fat to be good. Feel of the breast 
bone and be sure it is well covered with flesh. In 
some diseases fowls die without becoming poor, 
excepting on the breast. If sick, they invariably 
fall away there, and the bone feels sharp, and pro- 



Pow rno SBLEGUi cQbaips. 



153 




JOINTS OF LAMB. 

1. Leg. 

2. Loin. 

3. Shoulder. 

4. Breast. 

5. Ribs. 

3> 4j 5- Forequarter. 

Uses of Joints the same as in Mutton. 



JOINTS OF VENISON. 

Venison is divided in four parts. 

1. Haunch. 

2. Neck. 

3. Shoulder. 

4. Breast. 

-<«^Uses of Joints.»- 

i?^aj/iw^.— Haunch, Neck, Breast 
i'^j/r^Vj.— Sljoulder. 




154 Bl^EAI^PASrn, DlNNEr? AND SUPPEI^. 

trudes. The spurs of cocks should be short ; and 
it is well to examine them and be sure that they 
have not been cut or pared to give the birds the 
appearance of being young. The legs as a rule, 
should be smooth, although local causes that do 
not affect the health of the fowl may roughen the 
legs. In the West, where there is much alkali in 
the soil, the legs are almost always rough and 
scaly. The comb should always be smooth and 
bright, the vent dark and firmly closed. This is 
true of all fowl when fresh and in good condition. 

Turkeys 
Should have clear, full eyes, and moist legs. You 
may then know they have been fresh killed. The 
legs of old turkeys are rough, and of a reddish 
color, while the young ones have smooth, black 
legs. It is of the first importance to be able to 
choose young birds, as age changes the flavor more 
than in most other fowls. 

Geese 

When fresh killed have supple feet, but when kept 
too long the feet become stiff. The bills and feet 
of old geese are quite red, while those of the young 
ones are yellow, and the legs free from hair. 

Ducks and Pigeons 
Both have supple feet when fresh, but when kept 
too long the feet stiffen. The breasts should be 
plump for them to be in good condition. 

Patridges 
When young have dark bills, and yellow legs. 
The breast should be full and round. 



I7OW IPO SBIiEGOT OQEAIIS. 



155 



Pheasants, Plover, Snipe and Woodcock 

Have supple and moist feet when young and fresh 
killed. The cock pheasant is better than the hen. 
The spurs of the young bird are small and round, 
while the old ones have long sharp spurs. 

The preceding directions, with proper discrimina- 
tion and care, will enable any housekeeper to acquire 
a knowledge of how to select meats for family con- 
sumption. If they are followed up by daily expe- 
rience in choosing these important articles of diet, 
one will soon become proficient in choosing the 
best, and add to these rules a stock of personal 
knowledge exceedingly valuable. 




A 



\ It— «.^. 




Good Behayioui^. 



159 





!l H E relations of man to his fellow man, 
both domestically and socially, impose 
upon him certain obligations in the 
discharge of those duties to society in 
which mutual rights and privileges are 
concerned. The refinements of mod- 
ern civilization have amplified these duties and 
amenities into a code which has been entitled 
Etiquette, a knowledge of which places one at 
ease in society, and prevents unpleasant mistakes 
in our intercourse with others. 

Some of the rules of etiquette are largely the 
caprice of fashion, and are liable to change from 
year to year. Such, it will be apparent, are of 
less importance than those which are recognized 
as of enduring character, and which may be said 
to prevail in good society everywhere, and with- 
out a knowledge of which one can never be oth- 
erwise than ill at ease in the company of others. 

The True Basis 
Of good behaviour, in all the walks of life, is found 
in the underlying principles of Christianity, as ex- 



160 Bl^BAI^PASiH, DlNMER AND SUPPEr?. 

pounded by its great Author, consisting of a just 
recognition of the claims of our Creator and the 
rights of our fellow men. However familiar a man 
may be with the usages of polite society, or how- 
ever polished an exterior he may present, if he is 
selfish at heart, scheming to advantage himself at 
the hands of others, he is not, in the full accep- 
tation of the term, a gentleman. Hence no code 
of laws, however punctiliously observed, can make 
the gentleman or the lady of one whose love for 
humanity is not a ruling principle. Better far to 
possess the latter, with but a limited knowledge 
of rules, than to be governed solely by codes and 
customs, with a selfish nature beneath it all. 

Even Lord Chesterfield's definition of good 
breeding, standard authority though he may be, 
is open to criticism as wanting in the true prin- 
ciple. He says it is '' the result of much good 
sense, some good nature, and a little self-denial 
for the sake of others, and with a view to obtain 
the same indulgence from them." While it is true 
that self-denial for the sake of others often begets 
a return from them, its performance *' with a view 
to obtain it," is wrong in principle and disappoint- 
ing in results. 

Value of Courtesy. 

The adage that " first impressions are most 
lasting," the truth of which is daily exemplified, 
shows the importance of a courteous bearing, both 
in business and social life, to pave the way for 
success in gaining the esteem of others. While it 
is doubtless true that we may be deceived into 



Good Behayioui^. d61 

forming- good impressions of unworthy men by 
their studious care to please, it is equally true 
that by disregarding what some are disposed to 
call " little things," many have taken a lower place 
in the esteem of others than that to which they 
were entitled by virtue of their real worth. 

Some are disposed to undervalue politeness and 
courtesy because they are so often assumed to 
make an impression ; but if the counterfeit article 
can be successfully passed, does it not teach us the 
real value of the genuine ? It is a mistake, too 
often made, to suppose that courtesy and polite- 
ness are synonymous words with hypocrisy and 
deceit, or that brusqueness of manner is a true 
indication of frankness and honesty. 
Home Etiquette. 

True gentility is an attribute of chararacter, and 
hence its cultivation is best accomplished under 
the influences which so much assist in the for- 
mation of the character. The perfect lady or 
gentleman at home will always exhibit true 
courtesy abroad, and hence the value of home 
culture cannot be too highly estimated. The power 
of example is here shown as nowhere else. Rules 
and principles may be established for the gov- 
ernment of children, but they will be practically 
inoperative unless exemplified in the lives of the 
parents. The quaint saying of one of our Ameri- 
can humorists, *'If you would train up a child in 
the way he should go, it's a good plan to walk in 
it yourself," contains the gist of the whole matter 
of parental discipline, and is worth a volume of 
dry maxims. 



162 Bl^BAI^PASJH, DINNEI^ AND SUPPEI^. 

He who excuses himself for rude conduct or a 
breach of decorum on the plea that only ^' our 
folks " are concerned, loses opportunities for self- 
culture that will be felt in after years. This is es- 
pecially true of children, and cannot be too 
strongly impressed upon the minds of all. Many 
a young gentleman or lady, whose privileges have 
been limited to the home circle, has gone thence 
into cultured society, moving with ease and self- 
possession, because of the refining influences which 
prevailed at their own firesides. 

The cultivation of courtesy between children, of 
respect to parents, and politeness to all members 
of the family, will lay the foundation for true gen- 
tility and courtesy everywhere. 

Railroad Travel. 

When a thoroughly selfish individual travels, his 
innate propensities exhibit themselves as perhaps 
under no other circumstances. People who be- 
have with decorum at the house of a friend, or in 
society, often lay off restraint when " in transit," 
and the worst qualities of character appear to ob-.. 
servation, in a strong light. The true lady or 
gentleman is such everywhere, but the " mask of 
politeness" will sometimes slip off, and it would 
seem* that all the strings that secure it become 
loosed in travclinc:. 

The conveniences of modern travel make a jour- 
ney by rail almost a luxury, and the parlor, din- 
ing, and sleeping cars, so liberally provided, make 
the observance of home and society rules of eti- 
quette a necessity. The hasty lunch at a wayside 



Good Behayioui^. 163 

restaurant, where the violation of table manners 
becomes a necessity, gives place to the elegant re- 
past of the dining car, served with fine table ap- 
pointments, and partaken of deliberately. The 
*' nap in the cars " in a cramped posture, is super- 
seded by the luxury of a Pullman or Wagner berth, 
and the elegancies of the drawing-room coach give 
that comfort and ease which, all combined, ought 
to enable any tourist to preserve true gentility ; 
but unfortunately these are not always sufficient, 
and travelers are often annoyed by its lack in those 
whose dress and general bearing would indicate 
them as members of good society. 

Encroaching upon the rights of others seems to 
be a prevailing fault. One ticket entitles a pass- 
enger to one seat. If room is plenty, of course a 
passenger is justified in taking plenty, but to oc- 
cupy two entire seats with self and baggage when 
other passengers are obliged to stand, is not only 
in the highest degree selfish, but a very apparent 
breach of etiquette. 

The raising of a window may be pleasant to 
yourself, but a serious inconvenience to those in 
another seat, not only from a difference in taste 
and feeling, but in position, the draft of air often 
striking most severely upon the other person. Al- 
ways be sure that no one is annoyed by what is 
done for your own pleasure. 

Formality in traveling is not required to the 
same degree as elsewhere. Fellow-passengers may 
speak to one another without an introduction, and 
a lady may accept little attentions from a gentle- 
man without fear of compromising herself. Indeed. 



d64 Bl^BAI^PASJIt, DlKKEI^ AND SUPPEI?. 

a true gentleman will seek to make himself useful 
to his fellow-passengers, in a manner not too 

marked or ostentatious. Inexoerienced travelers 

J. 

should beware of confiding in strangers, but should 
be equally careful not to rudely repel an offered 
kindness from a fellow-traveler. 

Acquaintances begun in traveling are often per- 
petuated, but none should presume upon the fact 
of having met another in a car to seek to continue 
an acquaintance unless it is mutually agreeable. 

A passenger temporarily vacating a seat may 
leave in it an over-garment or a piece of bag- 
gage, and thus retain a right to it on returning. 
This is a recognized rule of the road, and pas- 
sengers on entering a car should always respect 
it. A passenger may retain a seat for a fellow- 
traveler by informing others that the seat is en- 
gaged, but if another seat is taken by the person 
for whom it is held, either in the same or another 
car, the seat becomes forfeited. 

Ladies traveling alone violate no rule of de- 
corum by so doing, as by the American system of 
railway travel a lady is as fully protected from in- 
sult in the cars or on a steamboat as she would 
be in the streets of her own town or city, and 
even more so. Should she be placed in the charge 
of a gentleman friend, as often happens at the 
last moment in starting, scrupulous care should be 
taken to adjust the matter of her traveling ex- 
penses, either by placing in his hands a sum of 
money on setting out, or meeting the expenses as 
they occur. Meals taken en roiite by a lady 
should be paid for by herself, although the gentle- 



Good Behayioui^. -^qq 



man may offer refreshments at his own expense 
if he chooses to do so. 

Ladies should avoid encumbering themselves 
with many parcels, and those who are accus- 
tomed to travel readily learn to do so ; but should 
it happen to be otherwise, it is in good taste for 
a gentleman fellow-passenger, though an entire 
stranger, to offer her assistance in leaving the car, 
by carrying her hand baggage, etc. 

The etiquette of steamboat travel is essentially 
the same as that of the railroad, excepting in the 
fact that the saloons and cabins afford opportu- 
nities for the exercise of such courtesies as are 
exchanged in public resorts, like halls and other 
places of entertainment. 

The state-room of a lady is as sacred as her 
sleeping apartment at home, and she should not 
there receive a visit from a gentleman not her 
husband or her brother, except in case of illness, 
when her escort may tender her a courtesy through 
the offices of a lady passenger or the stewardess 
of the boat. 

The street car, ominibus, or other similar public 
conveyance, is a plac^ which often affords an op- 
portunity for the display of petty traits of charac- 
ter, or their reverse, thus marking the distinction 
between the cultivated gentleman or lady and 
those who are lacking in these respects. Notwith- 
standing the feet that it may often be ungraciously 
accepted, the gentleman should always give up 
his seat to a lady, if room cannot otherwise be 
made for her. The lady should accept it with r. 
polite smile and a '* thank you," which will always 

11 



166 



Bl^BAI^PASJH, DlMNBI^ AMD SUPPEr?. 



make it a pleasure for a gentleman to resign his 
seat. 

Ladies, on the other hand, should avoid taking 
unnecessary room to the deprivation of others ot 
their rights. 




HE behaviour of peo- 
ple upon the street, 
more especially that 
of ladies, is often a true index of character. Either 
from ignorance or carelessness, many are guilty of 
gross improprieties on the public thoroughfares, 
who deem themselves ladles and gentlemen in 
society. Indeed, there seems to be a growing 
tendency, especially on the part of the young, to 
disregard the restrictions which good breeding has 
placed upon the conduct of people on the streets, 
and they are often made the place for gossiping, 
for forming acquaintances, and even for flirtations. 
The public highway is the privileged resort of 
all classes, and hence the restrictions of good be- 
haviour on the part of individuals must be self- 



Good Bbhayioui^. i67 



imposed, and personally exercised. While the free- 
dom of the streets makes it possible for offenses 
to propriety to be offered, it does not necessitate 
their being received. The true gentleman or lady, 
when in the street, is oblivious to all that is unde- 
sirable to see or hear, and is, therefore, seldom 
the recipient of an insult. This reserve should not, 
however, be carried to such an extent as to lead 
to a disregard of what is due to other ladies and 
gentlemen, or a failure to recognize them under 
all proper circumstances. And this leads to the 
subject of the 

Recognition of Friends in the Street. 

As above intimated, there can be little or no 
excuse for a failure to acknowledge an existing 
acquaintanceship on meeting or passing a friend 
in the street. A bow or nod of recognition, at 
least, is demanded, and as it causes no delay, no 
plea of *' want of time " can be urged as an ex- 
cuse for non-compliance with this requirement. 

The English rule that a lady must bow first, is 
not strictly observed in this country. Where there 
is no question as to the standing or acquaintance- 
ship of the parties, their recognition should be mu- 
tual. The gentleman should bow, and raise his 
hat, or at least touch the brim, and the lady will 
bow in return. Should the lady be veiled, she may 
more readily recognize than be recognized, and 
the gentleman should respond to her salutation, 
even thoue^h uncertain of the identity. 



168 BI^BAI^PASIP, DINKEI^ AND SUPPEI^. 

Introduction on the Street. 

As a rule, the forming ot' street acquaintances 
is to be avoided, but courtesy sometimes demands 
an introduction, even in the street. When two 
acquaintances meet, in the company of one of 
whom there is one who is a stranger to the other, 
if they stop to converse, an introduction is in or- 
der. If they pass with only a bow, none is 
needed, but all the parties should bow, the stran- 
ger thus being recognized as a matter of common 
courtesy. 

Acquaintances may, or may not, shake hands in 
meeting, according to circumstances, but it is not 
demanded. The same applies to introductions in 
the street, but a gentleman should always touch 
his hat, or lift it to a lady. 

A gentleman meeting a lady and wishing to 
speak to her, should not detain her, but may turn 
around and walk in the direction she is going, un- 
til the conversation is finished, when he may part 
from her company with the usual salutation. 

Walking in Company. 

A gentleman walking with a lady is her pro- 
tector, and should see that she is shielded from 
insult and annoyance, but should not too readily 
"take up" a fancied injury, nor recognize an in- 
sult when its intent is not palpably apparent. In 
the evening he should offer her his arm, and at 
other times when such a support and protection 
seem demanded. 

Both should keep step if possible. The gentle- 
man should moderate his stride to that of the 



Good HBHAYiour?. iqj 



lady, and the latter should endeavor to adapt her 
pace to his, to some extent. In passing throui^h 
a crowd, the gentleman should precede the lady, 
and thus make way for her safe progress. The 
same rule applies in going up stairs, but is re- 
versed in going down, except in a crowd. On a 
broad stairway, she may keep her hold upon his 
arm. In entering a door-way, the gentleman 
should open the door, and hold it open for the 
lady to pass. 

In crossing the street, if the crossing be nar- 
row, the gentleman should precede ; if it be wide, 
they may cross side by side. If two gentlemen 
are walking with one lady, she should walk be- 
tween them. 

A gentleman should carry parcels for the lady, 
never allowing her to be burdened by anything of 
the kind. In case of rain he should carry the 
umbrella, and in such a way that she receives its 
full protection, even though he exposes himself 

In passing others, the rule of the road, ''keep 
to the right," should generally be observed, al- 
though it may be broken to secure to the lady 
the least annoyance. 

It is a flagrant breach of etiquette for a gentle- 
man to smoke in the company of a lady, on the 
street. Notwithstanding she may consent, it places 
her in a questionable light before others. In P2ng- 
land, the well-bred gentleman never smokes on 
the streets at all ; and although the rule does not 
prevail in this country, its observance, so far as it 
relates to the company of ladies, is imperatively 
demanded. 




170 Bi^BAi^PAsm, Dinner and SUppei^. 

Courtesy to the Aged. 

EOPLE who are advanced in 
years, or are infirm through sick- 
ness or other causes, have special 
claims on the courtesy and for- 
bearance of others. In this age 
of steam and electricity, the 
''Young America" element of 
society is too apt to regard as 
'* old fogy " everything that fails 
to keep pace with its rapid march, both figuratively 
and literally, and as a consequence to disregard 
the feelings of those whose years or state of health 
entitle them to special consideration. This ten- 
dency, although so common, is nevertheless a 
breach of decorum, and should be frowned upon 
in all good society. 

The true lady or gentleman will always take 
especial pains to show courtesy to those of ad- 
vanced years, even though they may be exacting 
and querulous. They are entitled to the best por- 
tion of the walk or road when abroad, to espe- 
cial favors at public places, and everywhere to 
such marks of consideration and thoughtfulness as 
those who are strong and manly will always de- 
light to bestow upon those who especially need 
them. In fact, one of the great needs of modern 
society is a more general recognition of the claims 
of its elderly portion upon the respect and esteem 
of "Young America." 

Indeed, the spirit of independence and " don't 
care," manifested by the *' coming generation," 
should awaken the deepest solicitude on the part 
of parents and guardians. 



Good Bbhayioup^. 171 



||^ -^Etiquette of Publis Plages.-^^^^^ 



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'^^^^^f^z^-^-i^>^^--—-''^<^ 



The conduct of people in places of public resort 
should be regulated by such rules as will insure 
the protection of all, and the recognition of equal 
rights, which must be conceded as belonging to 
all who are allowed the privileges of such resorts. 

In our free republic, he who pays for his ticket 
of admission to a place of entertainment, or at- 
tends a place of free admission, has all the rights, 
and is entitled to all the courtesies, which belong 
to any one else in attendance, and is in duty 
bound to render the same to others. Even per- 
sonal preferences, such as may sometimes be freely 
exercised, must often be waived in public places, 
and the exhibition of oddities or angularities of 
character be studiously avoided. 

Attending Church. 

Of all public places, the house of God is para- 
mount in its demands on the respect of those in 
attendance. Those who enter a church, either as 
visitors or worshipers, whether from curiosity or 
feelings of devotion, are in duty bound to observe 
its ruling customs, so far as they can in conscience 
do so, and to exercise especial care that their 
presence is no offense to any. If the form of wor- 
ship is novel, or one to which they are unaccus- 
tomed, it should excite no levity of conduct, or 
even manifestations of surprise, by look or act, as 
such a course would mar the enjoyment of others. 



172 Bl^EAI^PAST, DINNEI^ AND SUPPEI^. 

Strangers visiting a church expect to be shown 
to a seat by an usher. If the seats are open to 
the choice of all, notices are usually posted to that 
effect. A gentleman may precede a lady in walk- 
ing up the aisle, or walk by her side if the aisle 
be broad, and should allow her to enter the pew 
first. In some churches the custom still prevails 
of the sexes occupying separate sides of the house, 
but as a general rule, the gentleman should sit by 
the lady's side, moving in to make room for oth- 
ers to enter, if gentlemen be of the party, that 
he may be able to render the needed attention to 
the lady who has accompanied him. He should 
find the place in the hymn book, prayer book, or 
other service, and offer the same to the lady, or 
share its use with her. He may also render the 
same assistance to others in the pew. 

A visitor should observe the customs of the 
church with reference to standing, sitting, or 
kneeling, during service. If he be a Protestant in 
a Catholic church, he may not be expected to ob- 
serve all the forms of a devout worshiper, but his 
general conduct should be such as not to render 
his presence obnoxious to others. If his lady 
companion be a Catholic, it is an act of courtesy 
for him to offer her the holy water, doing so with 
the ungloved right hand. 

In leaving the church, which should not be done 
until the close of the service, except in case of 
emergency, the utmost decorum should be ob- 
served. In meeting friends or acquaintances in the 
aisles or vestibule, they may be recognized by a 
quiet exchange of greeting, but loud conversation, 



Good Bbhayioui^. 173 



or a spirit of lightness or gossip, is in exceedingly 
bad taste, and should not be indulged in. 

Gentlemen unaccompanied by ladies should re- 
frain from gathering at church doors to gaze at 
those who are making their exit ; indeed we may 
add that Gentlemen will not do this, as it is be- 
neath the dignity of true gentility. 

Public Entertainments. 

An invitation to a concert, opera, or other pub- 
lic entertainment, may be verbal or written, but 
should always be timely, at least twenty-four hours 
before the time of attendance, that the lady may 
have time to accept or decline, w^hich she should 
immediately do, and give opportunity to make 
arrangements accordingly. If seats may be se- 
cured in advance, it should be done, as the gen- 
tleman is in duty bound to provide every facility 
for the enjoyment of the lady whom he has invited. 

On entering the hall, the same general rules 
should be observed as at church. The usher is 
expected to show the party to the seats called for 
by their tickets, and the gentleman precedes the 
lady or walks by her side, as the width of the 
aisle may permit. The lady takes the inner seat, 
the gentleman sitting by her side, and remaining 
till the close of the entertainment. He may re- 
linquish his seat to a lady who is a mutual friend, 
when he is perfectly sure that such a proceeding 
will be mutually agreeable, but not otherwise. 
This should be the exception, and not the rule, 
as his first duty is to the lady whom he accom- 
panies ; to remain by her side during the enter- 



174 Bi^BAi^PASfn, DiNNEr? and SUPPEI^. 

tainment, to see that she is provided with pro- 
gram, Hbretto, etc., and to converse with her be- 
tween the acts, or at such times as conversation 
is allowable. 

In taking a seat assigned by a ticKet, it is some- 
times necessary to pass by others already seated, 
which should be done with the face and not the 
back to them, and with an apology for the ne- 
cessity of disturbing them. 

While, as before mentioned, the rights of all are 
equal at public places, the deportment should be 
regulated by that regard for the rights of others, 
which will preclude all boisterous conduct, loud 
conversation, or any conversation, by whispering 
or otherwise, when the entertainment is in prog- 
ress. 

Coming late to an entertainment, or going out 
before its close, is a practice to be exceedingly 
deprecated, as a source of disturbance to others. 
This is especially true of the too prevalent cus- 
tom of leaving an entertainment during the closing 
portion of the program, to the annoyance of those 
who wish to enjoy the whole of it, and as a spe- 
cial act of discourtesy to the performers on the 
stage. 

This censure applies equally to those who at 
church occupy the brief moments of the last hymn 
or the benediction in a scramble for hat or cane, 
as if to be sure of getting out without the possi- 
ble loss of a moment's time. Many are guilty of 
this who, on a very little reflection, will see its 
impropriety, not only as wanting in decorum, but 
in reverence for the place and the occasion. 



Good Behayioui^. 175 



In leaving a hall or opera house at the close of 
an entertainment, the gentleman should precede 
the lady, and conduct her to a carriage, if the 
parties choose to ride, and the gentleman's means 
will warrant the expense. 

The acceptance of an invitation to an evening's 
entertainment entitles the gentleman to the privi- 
lege of calling on the lady the next day, and 
should he do so, the lady may make his visit 
pleasant by expressing the pleasure the entertain- 
ment afforded her. If inclined to criticize, she 
should let the praise predominate, that he may 
not be made uncomfortable with the thought that 
he has not conferred a favor upon her by inviting 
her to an entertainment which has proved a dis- 
appointment. 

Should either party choose not to continue an 
acquaintance thus begun, it may end with the 
first call. 

Church Sociables and Fairs. 

Entertainments where more or less promenading 
is indulged in, are often made the occasion for 
the display of personal peculiarities, sometimes of 
an unpleasant character. The end and aim of the 
managers is always to make such affairs produc- 
tive of the greatest possible income, and they are 
not always over-scrupulous as to the means em- 
ployed to compass the result. Tables are given 
in charge of ladies whose chief recommendation is 
their ability to extort money from the patrons, 
and who have no scruples in retaining change or 
otherwise annoying purchasers. A lady who can 
pleasantly sell an article of small value at a good 



176 Bl^BAI^PASW, DlNNEI^ AND SUPPEr?. 

price, and make her customer satisfied with the 
transaction, is a valuable assistant, but she who 
resorts to tricks or effrontery to accomplish the 
end is so much less the lady. 

On the other hand, the purchaser should not 

seek to display undue sharpness, or make dispar- 
aging remarks to the attendants. If the prices or 
quality of goods displayed are unsatisfactory, they 

can easily be passed in silence. 

In such places, it is customary to provide a 

place for the disposal of outer garments, but if 
otherwise, the gentleman may promenade with a 
lady with his hat in his hand but 7iot on his head. 
In out-of-door entertainments, such as lawn par- 
ties, etc., the gentleman may wear his hat, or if 
exposed to a draught where its protection is neces- 
sary, but in the latter case he should apologize to 
the lady or ladies in whose company he may be. 
Small children are often allowed liberties which 
make their presence on such occasions an offense 
to their elders, and of little credit to their parents. 

Croquet Parties. 

Croquet parties are very fashionable, and are 
a healthful, pleasant means of diversion. The es- 
sentials necessary to make the game pleasant are 
good grounds that can be shaded, and clean, com- 
fortable, cool seats. A table may be set in the 
shade, and refreshments served thereon ; or they 
may be passed to the guests as they sit in their 

seats." 

Guests should do all in their power to make 

any entertainment pass pleasantly. Self should be 

forgotten. 



Good Behayioui^. 1/7 



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Under the head of receptions, we include all 
occasions of a social character, to which the 
guests are invited as participants, and of which 
they make a component part. Good behaviour at 
such places is important, inasmuch as the success 
of occasions of this character depends largely on 
the guests, the arrangement of the host or hostess 
being carried out by them, and depending, in a 
greater or less degree, upon their presence. 

Morning Receptions. 

This term is apj^lied to gatherings and parties held 
during the day time, in contradistinction from 
evening parties. They are usually less formal than 
the latter, being more social in their character, 
and are seldom what is known as a " full dress " 
occasion. 

In the country, morning receptions are even less 
formal than in the city, and are also much more 
frequent, as in keeping with the hours usually ob- 
served by the residents of such districts, which, 
we must all admit, are much more sensible and 
in accordance with nature than the customs that 
govern city society. 

The invitations to such gatherings are also usu- 
ally informal, sometimes a mere verbal notice and 
request being all that is expected. The card of 



178 Bi^EAi^PASW, Dinner and Supper. 

the hostess is sometimes sent, with '* At Home," 
with date and hours inscribed on it. 

Refreshments at morning receptions are usually 
light and simple, and are served at a lunch table, 
or on plates to the guests while sitting. An early 
tea is sometimes served, in which case the occa- 
sion partakes more of the character of a dinner 
party, especially in the country or village. 

The " kettle drum," of comparatively recent in- 
troduction in this country, is becoming popular as 
among the least formal of gatherings, and as af- 
fording opportunity for the entertainment of a 
large number of guests when a crowd seems de- 
sirable. The refreshments are simple, consisting 
merely of a lunch, spread in the dining room, to 
which the guests are invited without formalit}^ 
The dress is a matter of small consequence, the 
gentlemen sometimes dropping in at close of busi- 
ness in a business suit, spending a few moments 
in social converse, and departing quietly for an 
evening elsewhere. 

Musical Receptions. 

The cultivation of the art of music, both vocal 
and instrumental, now so general and wide spread, 
makes the Soiree Miisicale a possible success in 
nearly every community. When held in the day 
time or early evening, it is called a matinee^ and 
the term soiree is applied to a strictly evening 
gathering, as the word would indicate. It is an 
occasion requiring great tact in its management, 
and may be made a source of much enjoyment to 
the guests. Care should be taken to invite only 




MUSIC'S DUEL. 

He lightly skirmishes on every string 

Charged with a flying touch ; and straightway she 

Carves out her dainty voice as readily 

Into a thousand sweet distinguished tones, 

And reckons up in soft divisions 

Quick volumes of wild notes, to let him know. 

By that shrill taste, she could do something too. 



Good Behayioui^. i8l 



congenial spirits, and to avoid jealousy, which so 
often prevails among musical people. 

Conversation, while an essential part of the en- 
tertainment, should be entirely suppressed during 
the musical performances, as nothing is more an- 
noying to the players or singers than the want of 
attention to their efforts. 

The program should be arranged in advance of 
the occasion, if possible, as a judicious selection 
with regard to variety is an essential to success. 
It may be opened with an instrumental selection, 
followed by a tasteful ** sandwiching" of vocal and 
instrumental pieces. It is well at some stage to 
introduce a familiar selection, inviting the com- 
pany to join. 

Refreshments are sometimes served at a imisicale 
to the entire party, and sometimes only to the 
singers and players, who are invited to remain 
after the entertainment. 

Evening Parties. 

The exact distinction between a inatutee and a 
soij'ce is sometimes difficult to maintain. In some 
localities, evening begins at a later hour than in 
others, and while city people are just commencing 
social festivities, their cousins in the country are 
closing them, and getting ready to retire. The 
degree of formality of an evening reception must 
therefore be determined by other causes than the 
exact hour at which it is held. This is frequently 
done by the tone of the invitation. The lady's 
card, with ''at home," or " kettle-drum," or ** early 
tea," written upon it, or even a printed invitation 

12 



d82 Bl^EAI^PASm, DIKKEI^ AND SUPPET^. 

SO worded as to express informality, all indicate a 
''morning dress" affair. A formal invitation, 
somewhat precisely expressed, with the hour later 
than seven or eight, indicates a dress party, and 
the invited guests govern themselves accordingly. 
Invitations are usually sent from one to three 
weeks in advance of the designated time, and 
should be immediately acknowledged on their re- 
ceipt. 

Full evening dress for a lady Is controlled to 
some extent by the caprices of fashion, and, we 
may add, by the good sense of the wearer. The 
toilet receives careful attention, and opportunity is 
afforded for the exhibition of good taste and 
judgmen 

The conventional evening dress for the gentle- 
man consists of a black dress suit, with low-cut 
vest, white necktie, and light gloves. The ''swal- 
low-tail" or "claw-hammer" coat is still regarded 
as "court-dress," but many gentlemen refuse to 
wear it, and it has largely given place to the long, 
double-breasted frock coat, so becoming to all. 

Duties of Host and Hostess. 

It was formerly the custom for the host and 
hostess to receive together, and the "old families" 
still adhere to it, but the practice is not generally 
in vogue, the duty now devolving upon the lady 
of the house. The host, however, remains within 
call, as do also the sons and daughters, to render 
such assistance as may be demanded of them. 
The hostess should see that her guests are mutu- 
ally acquainted, introducing such as are not. She 



Good Behayioui^. ^§3 



may devolve this duty upon another if she chooses 
so to do. A gentleman or lady with a wide cir- 
cle of acquaintances may be chosen as her assist- 
ant in the task, and the position is regarded as 
a post of honor. 

Should the party be one given in honor of some 
particular guest, the first duty is to introduce the 
others to the honored one, and thus place all at ease. 
In case of an oversight in the matter of introduc- 
tions, if at a private house, guests thrown into 
each other's company under circumstances where 
silence would be embarrassing, are at liberty to 
converse without an introduction, as it is taken 
for granted that all are on the same social footino- 
no one would be compromised in the matter. 

Duties of Guests. 

People who are invited to parties are under cer- 
tain obligations, as well as the host and hostess. 
The first duty, on receipt of an invitation, is to 
acknowledge it, and accept or decline at once. 
Forms for these proceedings will be found else- 
where in this work. If at a later hour it is found 
impossible to attend, regrets should be sent, even 
at the last moment. This is imperative, and must 
on no account be overlooked. 

Those who do attend should consider themselves 
under obligation to contribute, as far as lies in 
their power, to the success of the entertainment. 
Dull and stupid guests make a dull and stupid party 
even though the host and hostess may do all in 
their power to make it a success. All who attend 
should be well dressed, but should study the pre- 



184 Bl^EM^PASm, DINNEP? AMD SUPPEl^. 

vailing customs of society, and anticipate the prob- 
able dressiness of the company, to avoid " over 
doing" their own toilet. While certain rules are 
supposed to govern all such affairs in good soci- 
ety, there may be, among well meaning people, 
a failure to comply with all these rules, and the 
guest should conform to the prevailing custom, 
rather than be singular. 

It is related of the British Minister at Wash- 
ington that, on the occasion of a reception at the 
White House, he entered the room and observed 
that Mr. Lincoln, who was singulary forgetful of 
the less important forms, was without gloves. The 
English gentleman, on the other hand, was punc- 
tiliously observant of the details of etiquette, but 
seeing the situation, quietly removed his gloves 
and slipped them into his pocket, in which exam- 
ple he was instantly followed by the other gentle- 
men, thus relieving the good President of the em- 
barrassment of being the only ungloved gentleman 
in the company, and at the same time giving an 
exhibition of true gentility of character, which was 
above all forms and rules. 

Slovenliness in dress should be guarded against, 
as offensive to propriety and a dishonor to the 
host and hostess. This is especially true of the 
lady, whose toilet should be fresh and clean, even 
though inexpensive. A simple muslin, unadorned, 
but tidy and fresh, is preferable to an expensive 
toilet, soiled and tumbled. 

All should remember that they are invited be- 
cause of their supposed capacity to contribute, in 
some way, to the enjoyment of others, and should 



Good Behayioui^. 185 



endeavor to carry out the purpose of the invita- 
tion in this respect. 

Promptness in arrival at the place, at or near 
the designated hour, is an important consideration, 
and it often happens that the enjoyment of the 
party is marred by a failure in this regard. 

After being received by the hostess, the first 
duty of the guest is to greet all the other mem- 
bers of the family. If unacquainted with any or 
all of them, an introduction should at once be 
sought. This may be done by some mutual friend 
without asking the hostess, if she should be oth- 
erwise occupied. 

None should decline to be introduced to any or 
all the guests present. An introduction does not 
necessitate a lengthy conversation ; the mere ex- 
change of civilities is all that is required. The 
guests should keep moving, and thus enliven the 
occasion, and prevent the company of any from 
being monopolized. All should be especially care- 
ful not to engross the attention of the hostess, par- 
ticularly while she is receiving, as thereby she is 
unable to do justice to her duties, and others may 
be deprived of their rights, which is always a vi- 
olation of decorum, however effected. 

A gentleman who escorts a lady to a party, or 
who has a lady placed in his especial care by the 
hostess, is under particular obligation to attend to 
her wants, and to see that she has the attention 
to which she is entitled. He should introduce her 
to others of the company, see that she is agree- 
ably entertained if he chance to be called from 
her side, and should escort her to the supper room 



186 BFJEAI^PASJn, DlNMBI^ AND SUPPBr?. 

and take pains to provide for her wants at the 

table. 

The Conversation 

At a reception or party should be of a general 
nature, to the exclusion of personalities, politics, 
or controverted points of doctrine. If the com- 
pany be small, and well acquainted, such topics 
may be alluded to, but care should be taken that 
warmth of feeling does not lead to acrimony of 
speech. The topics of the day, if of general in- 
terest, may be taken up, but unpleasant particu- 
lars should be omitted. 

If dancing is a part of the j^rogram, it is to be 
presumed that all will participate, as it is not in 
good form to invite to a dancing party those who 
are known to have conscientious scruples in re- 
gard to dancing, nor should such persons accept 
when invited, as they thus do violence to their 
convictions, and nullify the effect of their profession 
upon others. If a clergyman believes in dancing, 
let him go and dance if he chooses, but if he con- 
demns dancing in his pulpit, let him be consistent 
by refusing to be a looker-on. 

Calls after an Entertainment. 

A call is due the hostess after the giving of a 
formal entertainment. If it is impossible to call 
in person, send your card or leave it at the door. 
These calls should all be made w^ithin two weeks 
from the evening of the entertainment. A lady 
who has no weekly reception day, when sending 
out invitations, may enclose her card for one or 
more receptions, that the after calls due her may 
be made on those days. 



Good BBHAYiour?. 1S7 




^ifif)<if^ 



^^^ Wedding ^ Etiquette.^w . 





"Marriage is honorable in all," is a scriptural 
proposition, which recognizes the dignity and im- 
portance of the marital relation, and justifies the 
ceremonials which are devised to signalize so im- 
portant an event as the formation of a life part- 
nership. The estate of matrimony, being designed 
by the Creator as a blessing to the race, and the 
greatest temporal boon to mankind, it is but nat- 
ural that society should attach to its consummation 
that significance which renders its ceremonies, and 
all the circumstances connected with it of the 
highest importance in social life. 

In some countries, marriage is regarded as a 
sacrament of the church, while in others it is sim- 
ply a civil contract, entered into between the par- 
ties, but of binding force for life. The latter is 
true of our own country, but religious and church 
influences so far affect its ceremonies as in a large 
majority of instances to make it essentially a re- 
ligious rite. 

It may be solemnized, in the different States, by 
certain civil officers, or by the clergymen of the 
various religious denominations, according to their 
own usages. The legality of a marriage is not af- 



188 ni^EAI^PASfP, DIMNEI^ AMD SUPPCT,. 

fected by any incompetency on the part of the 
persons officiating, if the contracting parties are 
really intending marriage, and honestly covenant 
in the presence of witnesses, to enter that estate. 
Any irregularity in regard to the competency of 
the one who assumes to perform the ceremony, is 
visited upon him by the law, and not upon the par- 
ties themselves. 

The attitude of persons engaged, to society and 
to each other, is regulated by certain conventionali- 
ties that people of good taste take pains to ob- 
serve. After the acceptance of the engagement 
ring, the conduct of the lady becomes especially 
decorous toward other gentlemen. Not that she 
is to be cut off from society, as she may still re- 
ceive visits and calls from old friends, but her po- 
sition as an engaged woman makes it improper 
for her to receive attentions from others than her 
affianced, which previously would have been right 
and proper. 

On the other hand, the gentleman is in duty 
bound to regulate his conduct with regard to the 
fact of his engagement. While he is not to de- 
prive himself of the society of his friends, his at- 
titude toward other ladies becomes changed by his 
engagement, and they have no right to expect 
from him attentions other than such as common 
courtesy demands. 

When the day is fixed, and especially after the 
invitations are issued, the bride elect becomes 
more exclusive in regard to the reception of call- 
ers, and appearing in public, strict society rules 
require her absolute seclusion. But this matter 



Good Behayioui^. 189 

may be regulated somewhat by circumstances. 

Forms of invitations, cards, etc., will be found 
elsewhere, under their appropriate heads, and need 
not, therefore, be repeated here. Invitations may 
be issued from two weeks to two months previous 
to the date assigned, and their reception should 
always be acknowledged, and congratulations ex- 
tended. 

The selection of bridesmaids and groomsmen is 
made with strict reference to social standing, and 
the intimacy of the parties. The bridesmaids are, 
preferably, the sisters of the bride or groom, or 
very dear friends of the former, while the grooms- 
men may be friends of either or both parties, and 
all should approximate in age to that of the bride 
and groom. 

The costume of the bride is latterly less re- 
stricted than in former years, although white silk for 
the dress, and the long tulle veil are the rule. Del- 
icate shades are considered proper, and floral adorn- 
ments, of a simple nature and tasty arrangement, 
are in style. The whole matter of dress, however, 
should be regulated with reference to the com- 
plexion, etc., and should be becoming, as the first 
essential requisite of good taste and propriety. 

The costume of the bridesmaids should be in 
keeping with that of the bride. If they are young 
and pretty, simple white muslins are often em- 
ployed. 

The dress of the masculine portion of the party 
depends upon the hour. If a morning wedding, 
full morning costume is required, the coat being 
a frock or cut-away, of a dark color, with light 



190 Bl^EM^PASm, DINNBF? AND SUPPBI^. 

trousers, nektie, and gloves. If an evening event, 
the full evening dress is demanded. It may, how- 
ever, be added, that in many circles, the *' swallow- 
tail " coat of the gentleman often gives way to the 
*' Prince Albert " or long-skirted, double-breasted 
frock, which is vastly more becoming to the av- 
erage man. 

Church Ceremonials. 

When the wedding occurs in church, the cere- 
monies incident may be more or less elaborate, 
according to the taste or means of the parties. 
The floral decorations of the edifice are often very 
fine, the aisles being overhung with arches, and 
the altar resplendent with flower stands, blossom- 
ing plants, etc. Carpeting or canvass is usually 
spread from the church door to the carriage land- 
ing or edge of the sidewalk, with an awning or 
canopy in case of unfavorable weather. 

The arrival of the party at church is usually 
signalized by the wedding march performed upon 
the organ, and continued during their entrance and 
arrangement for the ceremony. The order of pro- 
ceeding on entering the church, which has pre- 
vailed for years, and still finds great favor, is as 
follows : — 

The groomsmen, with the bridesmaids on their 
arms, precede the party, slowly marching up the 
aisle, and separating at the altar, the gentlemen 
going to their right and the ladies to their left. 

The groom follows, having upon his arm the 
mother of the bride or some one to represent her, 
whom he seats in a front pew, at the left, and pro- 
ceeds to the altar. Immediately following comes 



Good Behavioui^. 191 



the bride upon the arm of her father, or an elder 
brother, near friend or guardian, who leads her to 
the groom, and takes his station at her left and 
slightly back of her, where he remains until that 
part of the ceremony in which he is asked to give 
her away, which he does by placing her right hand 
in that of the clergyman, when he returns to the 
pew in which the mother is seated, becoming her 
escort in passing out of the church. Where there 
are no bridesmaids, the ushers precede the party 
in the same manner as above indicated for the 
groomsmen and bridesmaids, and separate at the 
altar to the right and left. 

In passing out of church at the conclusion of the 
ceremony, it is not regarded as in good taste for 
any of the party to meet the glances of spectators, 
or to recognize friends or acquaintances by nods 
or smiles, but to proceed immediately to the car- 
riages, and at the proper time to receive the con- 
gratulation of friends, the clergyman only being 
expected to congratulate the bride at the altar. 

In what is known as a *' quiet family wedding," 
where there are neither bridesmaids nor ushers, 
the ceremonials differ from the foregoing, as fol- 
lows : The near relatives of the bride, or mem- 
bers of the family, precede the bride, who follows 
with her mother or nearest female relative. They 
are met at the church by the groom and the 
bride's father, who are in waiting for them, and 
the groom gives his arm to the bride's mother, 
conducting her up the aisle and separating at the 
altar, she falling back to her position at the left, 
and he awaiting the arrival of the bride, who fol- 



192 Bi^BAi^PASJit, Dinner and SUPPBr?. 

lows on the arm of her father, who conducts her 
to the bridegroom, and takes his position by the 
mother, at the left. The other relatives of the 
bride follow, and take their positions also at the 
left, while those of the groom take theirs at the 
right. The bride and groom then silently kneel 
at the altar for a moment, when they rise, and the 
former ungloves her left hand, while the groom 
ungloves his right. A custom, much in vogue of 
late, allows the bride, instead of removing the 
glove, which may be an awkward task, to uncover 
the ring finger by slipping that portion of the glove 
back, a slight incision having been previously 
made in the glove, at the ball of the finger. This 
office may be performed by a bridesmaid, at the 
proper moment. The father may give away the 
bride by a bow of the head, or by responding " I 
do" to the question of the clergyman, instead of 
coming forward and placing her hand in his, as 
before described. At the conclusion of the service, 
the bride takes the right arm of the groom, and 
turning from the altar, they pass down the aisle, 
followed by the remainder of the company, to 
their carriages. 

Great care is required in arranging for the cer- 
emonials as above, that the arrivals at church be 
so timed as to allow of no ^awkward or embarrass- 
ing waiting, as would inevitably be the case un- 
less the coachmen were properly instructed. 

The latest form of church ceremonials, and one 
considerably in favor in very fashionable circles, 
is conducted in the following manner: — 

On arrival at the church, the bridal party as- 



Good behaviouf?. 193 



sembles in the vestibule, and arranges for en- 
trance. The ushers, in pairs, slowly march up the 
aisle to the altar and turn to the right, the groom 
following a few steps in the rear, and entirely 
alone. At the altar, he turns and faces the aisle, 
looking steadfastly and expectantly toward the 
entrance, whereupon the bridesmaids enter, march- 
ing up the aisle in pairs, and turning to the left 
on reaching the altar. The bride then follows, 
entirely unattended, veiled, and with downcast 
eyes. The groom advances a few steps to meet 
her, and taking her hand, conducts her to the al- 
tar, where both kneel a few moments in silent de- 
votion. The parents of the bride are last to en- 
ter, and take their position at the left and slightly 
in the rear of the bride and groom. The services 
then proceed as usual. At the conclusion of the 
ceremony, the wedded pair pass slowly back to 
the door, followed by the groomsman and first 
bridesmaid, and the remainder of the party in or- 
der of precedence, each bridesmaid taking the arm 
of an usher. The carriages containing the latter 
are hastened homeward, to give their occupants 
time to arrive in advance, and receive the bride 
and groom. 

^ At the reception, the bridesmaids take their po- 
sitions on either side of the bridal party, while 
the ushers receive the guests at the door of the 
reception room, on their arrival from the church, 
and escort them to the wedded p^ir, presenting 
them by name. They also render special atten"^ 
tion to ladies who may chance to be present with- 
out gentlemen, either providing them with escorts 



194 Bl^EAI^PASW, DINNER AND SUPPEI^. 



or themselves attending them to the reception and 
refreshment rooms. 

At the church, whatever ceremonials may be 
employed, the ushers are the first to arrive, and 
attend to the assignment of seats to the guests. 
A lady unattended is escorted to her seat on the 
arm of an usher ; if attended by a gentleman, the 
usher precedes them. 

\A/'eddings at Home. 

The ceremonies connected with a home wed- 
ding do not materially differ from those at church. 
The floral decorations may be regulated according 
to the taste and means of the parties, and the 
provision of music and other accessories, including 
an extemporized altar, may be governed by cir- 
cumstances. 

It is of late considered admissible to change the 
relative position of the parties by allowing the 
bridal pair to face the guests, while the clergy- 
man stands with his back to the audience. This 
is especially allowable where the room is limited, 
and no altar is provided, and permits the pair to 
retain their position to receive congratulations, the 
clergyman simply retiring from his position at the 
conclusion of the ceremony. 

The congratulations of friends follow in the or- 
der of their kinship or intimacy, and are addressed 
first to the bride, then to the groom, then to the 
bridesmaids and the families of the contracting 
parties. If personally unacquainted with either or 
both, they are introduced by an usher. If ac- 



GOOD Behayioui^. 195 

quainted with the groom and not with the bride, 
they first address him, and he introduces to the 
bride. 

Calls. 

Only those who receive an invitation to the 
ceremony or reception are expected to call on the 
wedded pair, unless the wedding has been a pri- 
vate one, in which case they are to expect a re- 
ception or " at home " invitation before calling. 
This rule is regarded as imperative, as it allows 
the pair an opportunity to re-arrange their social 
list on entering new relations, and should give nc 
ofifense even to family friends, many of whom will 
afterward meet them and renew acquaintance on 
the new basis. All who have received invitations 
to the wedding, or to the " at home " reception, 
are expected to call at the home of the bride, or 
leave cards, within two weeks of the event. 

The publication of the wedding notice in the 
newspapers with **no cards" appended, is a noti- 
fication to old friends that they are not slighted, 
and remain in the list of friends without being cut 
off by the failure to receive cards. Such a notice 
is regarded by some as in questionable taste, but 
may be considered as saying that the friends of 
each are the friends of both, and as such are 
welcome to keep up the acquaintance. 

If a day is fixed for the wedding reception, or 
a certain number of definite days are appointed 
in which to receive, the bride should be assisted 
by her mother, sister, or some intimate lady friend, 
in the reception of her guests. If the announce- 



196 Bl^EAI^PASlI, DlNMEI^ AND SlJPPEI^. 

ment is indefinite, or merely ** at home " after a 
certain date, this assistance is not so necessary, 
but will always prove acceptable. 

The ceremonials at the marriage of a widow do 
not admit the use of the veil. In other respects, 
she has the same liberty as a maiden. If she has 
daughters by the former husband they may unite 
with her in receiving. 

Et Cetera. 

Presents may or may not be given, at the op- 
tion of the guests. The custom of making costly 
presents is not obligatory, as formerly, and is there- 
fore more spontaneous. They are sent to the 
bride the day before the ceremony, and their ex- 
hibition on the occasion is falling somewhat into 
disuse, as is also the publication of a list of the 
donors, instead of which they are acknowledged 
in a private note. 

The exchange of presents between the bridal 
party and the groomsmen, bridesmaids, and prin- 
cipal ushers, is a pleasant feature of a wedding, 
and the gifts need not be costly, being designed 
simply as souvenirs. 

The amount of the wedding fee will depend 
upon the ability and generosity of the groom. 
The smallest sum allowable by the law is usually 
fixed at two dollars, but no less than five should 
be given unless pecuniary inability is a reasonable 
excuse. 

The ring is employed in the ceremony of many 
of the prescribed church services, although some 



Good Bbhayioui^. 197 



clergymen make no use of it either in church or 
at the home wedding. 

The wedding tour is no longer regarded as an 
essential feature of a marriage, although it has by no 
means fallen into disuse. In its stead, the honey- 
moon of exemption from the claims of society 
and of comparative seclusion may be enjoyed with 
freedom and propriety. 

Wedding Anniversaries. 

The custom of observing the recurring anniver- 
saries of the wedding day seems to be obtaining 
increased favor, and is becoming very general. As 
a means of reviving pleasant memories, and of 
affording an opportunity of re-uniting old-time 
friends, the practice has much in its favor ; and as 
the years roll on, each recurring anniversary be- 
comes of still greater interest, as bringing more 
forcibly to view the mercies and blessings of the 
past. Such occasions are well calculated to im- 
press the rising generation with the importance of 
the institution of marriage, as worthy of commem- 
oration, it being thus regarded as among the few 
great epochs of life. 

These anniversaries are rendered all the more 
enjoyable by preserving the list of guests present 
at the event itself, and securing, as far as possi- 
ble, their attendance, together with that of the of- 
ficiating clergyman. The bridal costume is some- 
times preserved, and worn unaltered, exhibiting 
the caprices of fashion with the changing years. 

In celebrating these anniversaries, there are cer- 
tain periods more marked than others, symbolized 

13 



^98 Bi^BAi^PAsrn, Dinner amd SUppei^. 

by articles or substances of utility which give them 
their peculiar titles, and of which the presents 
should be composed. It should be remarked, in 
this connection, that the acceptance of an invita- 
tion does not obligate the giving of presents, this 
matter being regulated by the same rule that gov- 
erns gift-making at weddings themselves. 

The expiration of the first year of wedded bliss 
is marked by the COTTON WEDDING. The invita- 
tions may be printed on fine bleached muslin, 
starched and pressed, and the gifts should com- 
prise those manufactured from cotton cloth. 

The second anniversary is the PAPER WEDDING. 
The increasing utility of paper in its various forms 
renders the selection of presents an easy task. 

The third or LEATHER WEDDING requires that 
the invitations be issued on leather, or some imi- 
tation, the most appropriate being the sheep-skin 
or '' skiver " used by book-binders, which may be 
neatly printed on its finished side. The presents 
should be articles composed wholly or in part of 
leather. Books in leather binding are among the 
suitable things to be given. 

The fourth year has no distinctive title, but the 
fifth is called the WoODEN WEDDING, and is 
more generally observed than those previously 
mentioned, as it marks the first half decade of 
married life. The invitations may be upon paper 
in imitation of wood, or, better still, upon wooden 
cards, neatly finished and beveled. The gifts pre- 
sent a wide range of utility and value, from a roll- 
ing pin to a set of furniture. 



Good BehayioUi^. 199 



The seventh annual celebration is styled the 
Woolen Wedding. The articles presented 
should be of woolen, in the multitude of forms 
into which it may be knit, woven, or otherwise 
fabricated. 

The Tin Wedding anniversary marks the com- 
pletion of ten years as husband and wife, and is 
usually regarded as an important event. The in- 
vitation may be upon tin foil mounted on card, 
or upon paper pasted upon a sheet of tin. The 
resources of the tinner's art suggest a variety of 
articles as presents, but it sometimes happens that 
the importance of the event fails to be met, in 
the minds of some of the guests, with anything 
of less value than '* tin-ware " with a coating of 
a more precious metal. 

The twelfth anniversary is called the SiLK AND 
Fine Linen Wedding, the invitation being printed 
upon fine silk, and the presents of a character in- 
dicated by the name. 

The fifteenth anniversary is entitled the CRYSTAL 
Wedding, the invitations to which may be upon 
"crystal" card-board, a modern device of the pa- 
per-maker, or upon a gelatine card. The presents 
are of glass, in its multitude of forms. 

The twentieth anniversary brings the CHINA 
Wedding. The invitations should be printed on 
fine china card, or that known as " translucent 
bristol." Chinaware, vases, toilet sets, and various 
china ornaments, are appropriate as presents. 

A quarter century of matrimonial life brings the 
Silver Wedding, celebrated by many who fail to 
observe all the others. The invitations are upon 



200 Bl^EAI^PASni, DINNBI^ AND SUPPEI^. 

fine note paper, printed in silver bronze, and the 
gifts embrace the almost endless variety of articles 
of silver, from a silver thimble to a full set of 
plate. 

The thirtieth and fortieth anniversaries are styled 
respectively the Pearl and Ruby weddings, but 
are not of general observance, it being reserved 
for the completion of a half century to round up 
the sum of wedded bliss with an important day 
of celebration. 

The Golden Wedding, or fiftieth anniversary, 
is a day of comparatively rare occurence, and is 
well worthy of an important place in the calendar 
of a life time. Golden, indeed, is the blended life 
of a couple who have met the storms and enjoyed 
the sunshine of this earthly pilgrimage, hand in 
hand for half a hundred years, the completion of 
which is so worthily observed. The invitations 
are upon the finest note paper, printed in gold, 
with monogram embossed in the same ; or they 
may be printed upon gold paper, in black or blue 
ink. The gifts may be of the precious metal, and 
the golden hours of the occasion made memorable 
by gems of thought and sentiment. 

The Diamond Wedding is an occasion of still 
rarer occurence, it being the seventy-fifth anni- 
versary, reached by few, and hence so seldom 
observed as to have established no forms for invi- 
tation, a diamond shaped card and envelope, or 
diamond form of printing, being the only sugges- 
tive feature as appropriate to the name. 

On occasions as remote from the original event 
as the tenth, and later, it is not an uncommon 



Good Behayioui^. 201 



practice to have the marriage ceremony repeated 
or re-affirmed, with such changes of phraseology 
as the circumstances of the case d jmand, and if 
this can be done by the one who first solemnized 
the contract, it is rendered all the more enjoyable. 
The gifts at these anniversary occasions are not 
of necessity limited to the character indicated by 
the title, especially if such articles are insufficient 
to convey the esteem in which the recipient Is 
held by the giver. Nor, as before intimated, 
need there be any obligation to acknowledge an 
invitation by any present whatever. The whole 
matter should be characterized by that spontaniety 
which, above all else imparts a peculiar value to 
the giving and receiving of such tokens of regard. 




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The Scriptural injunction, *' Let everything be 
done decently and in order," applies with especial 
force to the last sad rites in connection with the 
decease and burial of friends. While the *' fash- 
ionable funeral," with its pomp and sometimes 
heartless display, is one extreme, and indecorous 
and ill-managed proceedings may be the other, it 
must be evident that a regard for piopriety and a 
reasonable respect for the feelings of the bereaved, 



202 Bl^EAI^PASm, DIMNEI^ AND SUPPEI^. 

would indicate the necessity for some well-defined 
plan in the conduct of such ceremonies, of gen- 
eral application. 

On the occurrence of a death, it is customary 
to immediately notify absent relatives, by tele- 
graph, giving date and hour of funeral. In cities 
where daily papers abound, the notice of the death 
and funeral are inserted, to which is appended, 
" Friends invited without further notice." If, how- 
ever, it is desirable to invite special friends, a note 
of invitation is sent, the form for which is given 
under the head of invitations. Persons thus invit- 
ed should allow nothing but the most important 
duty to prevent their attendance. 

The necessary arrangements are placed in the 
charge of some intimate friends, who should act un- 
der instructions from the family, restricting the 
expenses to their means and circumstances. False 
pride should not allow unnecessary outlay, for the 
sake of show, and a person of wisdom and discre- 
tion should therefore counsel in the matter. The 
gentleman having the arrangements in charge 
should have the help of his wife, or some other 
lady, in making needed purchases, as custom re- 
quires seclusion on the part of the female mem- 
bers of the household until after the funeral. 

During the time between the death and the fu- 
neral, the door handle or bell knob is draped with 
black crape tied on with a black ribbon, if the 
person is elderly or married, and with a white 
ribbon if young or unmarried. 

In attending a funeral at the house of the de- 
ceased, no greetings should be exchanged with the 



Good Bbhayioui^. 203 



mourners, except by intimate friends. Some 
friend, who acts as usher, assigns the company 
their seats. Conversation should be avoided, and 
when necessary, should be in subdued tones. 

The pall bearers, if the deceased is an adult, 
should be nearly of the same age, and if a person 
of prominence, may be chosen from his business 
associates. If a child, the bearers may be boys 
of from twelve to fifteen years of age. Six is the 
usual number. In accompanying the hearse on 
foot, they walk in equal numbers on either side 
of it ; if they ride, their carriage precedes it, while 
that of the clergyman and the master of cere- 
monies leads the procession. The carriage of the 
nearest relatives follows the hearse, with others in 
the order of relationship. If the deceased was a 
military officer, his riderless horse, fully capari- 
soned, follows the hearse. In England, and to 
some extent in this country, the private carriage 
of the deceased, without occupants, precedes the 
carriages containing the chief mourners. 

Floral decorations at a funeral are usually con- 
tributed by friends. Those desiring to send flow- 
ers may consult the wishes of the family in the 
matter, and should notify them of their intentions, 
that others may not duplicate the offerings. 

As the coffin is borne from the house or church, 
gentlemen whom it passes should remove their 
hats, and remain uncovered until the cortege has 
passed. It is with some a religious custom to 
always uncover in the presence of the dead, even 
in the street, and we have been touched at seeing 
a poor day laborer in the highway reverently re- 



204 Bi^EAi^PASiit, Dinner and Shppei^ 



r» 



i^ 




move his hat and hold it in hand as a funeral 
procession passed him at his toil. 

At the cemetery, the clergyman precedes the 
coffin, and stands at the head of the grave to 
perform the final ceremony, all gentlemen about 
the grave uncovering their heads. 

Calls upon the bereaved family are not in order 
until a week has passed, and two weeks will be 
more proper, except from intimate friends. 

-^ Galling'S'and'S'Visitiiig. -^^I 

The customs of good society regulate the mat- 
ter of calls and visits with a precision that ren- 
ders it necessary for all who would be in good 
form to understand the general rules which are of 
universal acceptance. 

Ladies must call on their friends at certain in- 
tervals, or they will be suspected of desiring to 
drop their acquaintance. Such calls are usually 
made in the day time, and are entitled '* morning 
calls." The hours of calling are regulated by the 
prevailing custom in regard to the dinner hour. 
In the cities, where people dine at from four to 
six o'clock, the calling hours are from eleven to 
three. In places where the dinner hour is at 
noon, calls may be made from nine tc eleven A. M., 
or from two to five P. M., preferably the latter. 

Where the parties are on quite intimate terms, 
calls arq sometimes mad"', in the evening, when 



Good Bbhayiouf?. 205 

the time chosen should be such as to avoid the 
supper hour, and not later than nine o'clock. All 
such calls should be brief, under ordinc ry circum- 
stances. 

Calling Rules. 

In making a formal call, at *' calling hours," the 
lady of the house is supposed to be at the service 
of her guests, extraordinary circumstances ex- 
cepted. Should the servant reply " not at home," 
or "engaged," the caller leaves her card, which 
is equivalent to a call, and fully answers its re- 
quirement. 

If the lady of the house is receiving, the caller 
is ushered to the drawing-room, and pays her re- 
spects to the hostess, and then to other guests 
who may be present. If the latter are also call- 
ers, they will soon, but not hastily, take their 
leave. Callers who enter nearly together, but not 
in company, may converse without an introduc- 
tion. In very formal society, the lady does not 
introduce her callers to one another, if they are 
residents of the same city, without first knowing 
that they mutually desire it, and the fact of hav- 
ing met and even conversed in the house of a 
mutual friend without an introduction, does not 
remove the necessity for an introduction in the 
future. 

A lady caller, does not lay aside her bci/net and 
shawl, and if accompanied by a gentleman, he re- 
tains his hat in his hand unless relieved of it by 
a servant or his hostess. He must patiently await 
her movement to go, when he rises to accompany 



206 Bl^BAI^PASIt, DINNEI^ AHD SUPPER. 

her. He also rises at the entrance of other ladies 
but makes no motion to wait upon them unless 
requested to do so by the hostess, when he offers 
them chairs. On their departure he may escort 
them to their carriages, but should always return 
to the house, and complete his call, or pay his 
parting compliments to the hostess. 

Callers resident in another town have special 
privileges in regard to time, and should be re- 
ceived, even at unconventional hours, and the lady 
should not keep her guests in waiting while she 
performs an elaborate toilet, as any irregularity 
in respect to dress, even a work dress, will be 
excused on account of the circumstances. 

Pet animals and ill-behaved children should be 
left at home when making calls ; and it should be 
remembered that, so far as drawing-room etiquette 
is concerned, most children belong in that cate- 
gory. 

It is not customary (except on New Year's) to 
offer refreshments to callers, unless they have come 
from a distance. In the country the tender of 
refreshments is not unusual. 

A call should not be prolonged if the lady is 
found to be preparing to go out. No allusion 
should be made to the fact, but the caller quietly 
takes leave in a few moments. 

A lady, in calling, may take with her a stranger, 
but a gentleman may not do the same. Ladies 
should not call upon gentlemen except profession- 
ally or on business, or sometimes in case of sick- 
ness. 

Persons going abroad for a protracted absence, 



Good Behayioui^. 207 



call by card ; that is, if they have not time to 
make formal calls, cards are sent, bearing the ini- 
tials " P. P. C," standing for Potir prendre congey 
— to take leave. 

An invitation to a dinner party, reception, or 
similar occasion, should be acknowledged by a call 
within a week, or ten days at most. 

It is not in good taste, when making a call, to 
examine ornaments, etc., without being invited to 
do so, nor to move articles of furniture, raise or 
lower the shades or windows, nor to touch the 
piano, even while waiting for the hostess. 

In moving into a neighborhood, the new-comer 
awaits the calls of the older residents, in no case 
making the first advance. The latter should call 
as early as consistent if assured of the social 
standing of the parties. 

Etiquette of Visiting. 

To share the hospitalities of a friend by becom- 
ing for the time an inmate of the family for a 
longer or shorter period, is termed a visit. To 
be enjoyable it should be a mutual pleasure to the 
visitor and entertainer. The first requisite is an 
invitation. The visits of those who come unin- 
vited are usually visitations. Visits among rela- 
tives are, of course, an exception. 

The intended length of a visit should be made 
known soon after arrival, and if the host or host- 
ess desires it prolonged, that wish can be readily 
expressed, and all parties can prepare accordingly. 

An invitation to make one's self "at home," if 
given and accepted in its true spirit, is the very 



20C Bl^BAI^PASHt, DINNEI^ AND SliPPBI^. 

essence of hospitality. It should mean that the 
visitor enters into the habits and customs of the 
family so as to make them the least possible in- 
convenience, and at the same time without becom- 
ing offensively familiar with domestic affairs. The 
usual honors observed by the household should be 
regarded, especially with reference to meals, and 
so far as possible with regard to rising and retir- 
ing. It is to be presumed, however, that the host 
will be glad to make variations for the enjoyment 
of the guest, but it should be his privilege to ar- 
range for it and not the guest's to demand it. 

A general invitation to visit should not be ac- 
cepted without a specific understanding between 
the parties as to the definite time of its acceptance. 
The utmost limit of a visit is a week, unless the 
entertainers insist on its prolongation, and the old 
adage that *' short visits make long friendships," 
may profitably be borne in mind. 

The host and hostess should do all in their 
power to put their guests at ease, and make their 
stay pleasant, yet they should never seem to be 
making an effort to do so. Profuse apoligies, on 
either side, are not in good taste, as, coming from 
the guest, they would indicate his fear that his 
friends were unequal to the emergency of his en- 
tertainment, and from them it would be a virtual 
acknowledgement of the same. 

Guests should avoid contrasting their facilities 
of entertainment with those of other friends, or of 
their own homes, especially if those present ruffer 
by the comparison, and should remember that t^»e 



GOOD BEHAYIOIJI^. 209 



graceful acknowLdgment of courtesies received is 
better than lavish praise. 

Visitors should enter heartily into the plans 
made for their enjoyment by their entertainers, 
and should avoid giving pain by not seeming to 
appreciate the efforts put forth in their behalf, 
even though not entirely to their taste. 

While enjoying the hospitality of another, a 
guest should be careful about accepting an invita- 
tion from a third party, always consulting the host 
or hostess with reference to it. Indeed, a third 
party should not invite another's guest without 
including the host or hostess, nor the entertainer 
without including the visitor. 

Visitors should be oblivious to all family affairs 
of an unpleasant nature, and should never be guilty 
of prying into private matters by the questioning 
of children or servants. Should they come to their 
notice by accident, they are not to be communi- 
cated to others. Those who would expose the 
privacy of a household by talking of its affairs to 
others, are unworthy to receive hospitality, and 
would do well to remember that such a course 
will act as a warning to others to avoid extend- 
ing to them the hospitality they are so ready to 
abuse. 

Annoyances occasioned by children should not 
be found fault with, and such expressions as, *'My 
little girl never* does so," coming from a guest, are 
in bad taste. 

If friends of the family come and go during the 
visit, the guest should be polite toward them, and 
make himself agreeable even though he may not 



210 Bl^EAI^PASm, DlNHEI^ AND SUPPEI^. 

be well impressed by them, and should not speak 
of them disparagingly to his host or hostess. 

A visit should be so enjoyed on both sides, 
and terminated at such a time, as to make its 
possible repetition a cause of pleasant anticipation. 
To make one's host " twice glad " indicates a visit 
too prolonged or not profitably enjoyed. 

The time of departure having been fixed upon, 
the host and hostess should assist in the prepara- 
tions for leaving, and join heartily in the plans of 
the guest, as indicative of a wish to make the 
departure as pleasant as the arrival. 




^^m SARDS AND lEYITATIONS ^m 




Hospitality is often rendered all the more en- 
joyable by the happy expression of hospitable in- 
tention, as conveyed in an invitation. The forms 
of invitation are important, simply from the fact 
that the customs of good society have formulated 
their phraseology according to the meaning to be 
conveyed by them, and, to a certain extent, govern 
their style. While set phrases or stereotyped ex- 
pressions are not of necessity to be followed, it is 
well to adhere closely to the general style, unless 
you can afford to be original, by reason of position 
or distinction, to which comparatively few can lay 
claim. 

Invitations to weddings, receptions, dinners, etc., 



PEI^ 0RNAMEI2TS FOR SARDS. 



^UV\y^~- 



-W^n^ 



— 66T^ ..^^>^ K^^fe^ ^^y^ 





M 




im 







Good Behaviojji^. 213 



may be written or printed, accordin^^ to circum- 
stances. If written, the penmanship should be su- 
perior ; if printed or engraved, script letters should 
be used throughout, as a rule. It has, until re- 
cently, been deemed necessary to employ the ser- 
vices of the engraver to secure a nice invitation ; 
but modern typographic artists now produce ele- 
gant work in script type. 

Invitations should be written or printed upon 
fine paper (except for special occasions, as herein- 
after indicated), enclosed in an envelope of similar 
quality, and the whole enclosed in an outside en- 
velope suitable for mailing. Where convenient 
they should be delivered by special messenger, 
but it is not uncommon to employ the mailsi 
especially for large parlies. 

Invitations should be acknowledged on their re- 
ception, and accepted or declined, except in cases 
where it is evident that the number of guests will 
make no difference in the plans of the host or 
hostess. For instance, if the invitation is to a 
place or occasion where refreshments are to be 
provided, the number of expected guests should be 
definite, to enable the necessary preparations to be 
made. If only a reception is to be held, at which 
the guests make simply a formal call, acceptance 
m person at the time specified is sufficient. 
Wedding Invitations. 
These are usually issued in the name of the 
bride's parents or guardians, and may invite to 
the ceremony only, or to the ceremony and the 
reception following. If the ceremony be performed 



14 



214 Bl^EAI^PASm, DlNNBI^ AND SUPPEf?. 

at church, and the reception held at the residence, 
it is customary, to issue a separate reception card, 
inclosing both in one envelope to those whom it 
is desired to invite to both occasions. 

It is printed on the first page of a whole sheet 
of wedding note, which is designed to fold once 
to fit the envelope. The monogram, engraved for 
the occasion, consists of the blended initials of the 
surname of bride and groom, and occupies the 
upper fold of the sheet, and the invitation the 
lower fold. 

[WEDDING INVITATION.] 
Mr. and Mrs. J. S. Clark request the pleasure of your company 
at the marriage of their daughter, Henrietta, to George S. Addi- 
son, Wednesday evening, February 21, 1882, at 8 o'clock, at 
their residence, No. 23 Pacific avenue. 

This invitation is accompanied by the wedding 
cards proper, in one of the following styles :— 




€/}^i't€■ 



e€ttt ^^I'/e-, 



VftS- 



Q^b' # Q^h"^' ^^^' ^ ^c/Ju^. 



FOrMVl A. 

In the above style, two cards are employed, tied 
together with a neat bow, or they may be left 




';:^ 



At their Residence, No. 2j Facile Avenue, 




t'Nf 0* FOLOlNd. 



Henry F. Lovejoy. 



Maty F» Under/nil. 




h.^i^M.^.B'.^ayy^ 






o^. ^^^ ^iz^J^-^Aee/, ^^^QtfA^ /o. 



A 



Good Behayioui^. 



217 



unattached in the folds of the invitation. Some- 
times they are enclosed by themselves in an en- 
velope of the right size, the outside envelope 
confining the whole. If the cards are not attached, 
they are both printed in the middle. They should 
be on fine bristol board, either white or a delicate 
cream tint. 



Georve S. Addison. 



Ht'jirietta Clark. 



Q/^,.. (§■ (p^i^. '^cc. ^ ^yy^'«. 




After Mai'cJi i, 1884. 



FORM B. 



Form B indicates that the parties expect to re- 
turn from their bridal tour, and take up their res- 
idence at Park Avenue, prior to March i, after 
which date they will receive friends. Parties re- 
ceiving this notice should call within ten days of 
the date specified, or if unable to do so, should 
send congratulations, as silence would be- inter- 
preted as a wish to discontinue the acquaintance. 

A very neat style of wedding card, somewhat 
generally used, is given in miniature on the next 
page. The full size is such that when folded 
twice, it occupies a common-sized wedding envel- 
ope. It is of fine bristol board, with beveled and 
gilt edges. The card is scored to fold twice, as in- 



218 



Bl^EAI^PASW, DlKNBI^ AND SUPPBr?. 



dicated by the dotted lines, and is enclosed in 
the usual manner. The center fold contains the 
body of the announcement, while the two ends 
may be occupied as indicated below, or one fold 
may be used for the monogram and the other 
for the reception announcement. 





Mr. &^ Mrs. C. If. Brmvtt 




Ceremony 


request i/:c pleasure of your 
company 


Reception 


at 


at the marriage of their 
daughter 


From II to J d clock. 


.S7, 'ri'iomas' CJinrcJi, 


Mary Louise 


at 


at lo a. in. 


to 

Thomas P. JVaHace, 

Tjiesday, September 12, 1SS2. 


J J Prospect street. 



FORM C. 

When the ceremony is private with no recep- 
tion, and the parties wish to notify their friends, 
and at the same time announce themselves '* at 
home," the following form is used : — 

Mr. and Mrs. H. P. Lovejoy married, Friday evening, July 7, 
1882, at Manchester, N. H. At home, No. 242 Park street, 
after July 10. 

This is printed in the same general style as the 
invitation, and is enveloped in the same way, the 
monogram being j^rinted on the flap of the inner 
envelope, if desired. Instead of the monogram 
the initial of the husband's surname is sometimes 
used, in which case it is omitted from the en- 
velope. 

Invitations to wedding anniversaries are issued 
under the same general rules governing other in- 



Good Bbhayioui^. 



219 



vitations, and are to be received and acknowledged 
in the same manner. For style and material ap- 
propriate see Wedding- F.tiquette. 






Celebrate the 
F^IPItEEIMJITH ^NNIVEI^SAI^Y OP IPHBII-^ ffiAI^r?IAGE, 

(^■U€4-cCci>/y (0^^€^^tyn'^■J OAt'Ca.ii^C^ /Oj ^^V'/ 

No. 20^ Cha/Hf>ion street. 
The pleasure of yon r Coinpauy is re(piested. 



This form may be varied, to suit the taste, by 
transposing the parts, but all such invitations 
should bear the years of both the event and its 
anniversary, or its title, as '' twentieth anniversa- 
ry," or "china wedding," etc. A simple recep- 
tion or "at home" is sometimes used, with the 
addition of the dates and the title, above referred 
to, as for example : — 



JS62. 






J0S3. 




CIIIXA WEDDING. \ 


Mr. 


&- 


Mrs. Henry IT. 
A T HOME, 


Jewett, 


Thursday 


Evening, July 


IS, 1SS2. 


R 


S. 


V. r. J 7 Hall St. 



An occasion so prominent as a silver or golden 
wedding should be honored with a finely gotten- 



220 Good bbhayioui^. 

up invitation, in keeping with the importance of 
the event. 

Invitations to a funeral should be upon note 
paper of small size, with black-border, neatly' and 
plainly printed, and enclosed in black bordered 
envelopes. First class stationers keep them in 
stock, as they do also black-bordered stationery 
for written invitations, 

[FUNERAL NOTICE.] 

Yourself and family are respectfully invited to attend the funeral 
of Henry P. Winterset, at the Park Street Congregational Church, 
Tuesday afternoon, at three o'clock, when a discourse will be 
preached by Rev. J. O. Bell. Prayer at late residence on Walnut 
Street, at 2 o'clock ; proceeding thence to the church. 

Hollywood, August 22. 

Notes of Invitation. 

For general instructions in regard to Notes of 
Invitation, see page 70. For Notes of Invitation 
to a Dinner Party, and Notes of Regret, see page 

[INVITATION TO EVENING PARTY.] 

Mrs. Wm. H. Elliott and daughters request the pleasure of Mr. 
and Mrs. Clark's company on Thursday evening, Nov. 20, at 8 
o'clock. 

No, 480 Sixth Avenue. 

An invitation like the preceding indicates a 
large party, requiring full evening dress. The 
words, " to a small evening party," should be in- 
serted if a large party is not intended, as it would 
be unpleasant for guests to appear in full evening 
costume, to find themselves exceptional cases. 

A similar form may be used for lawn parties, 
jnusical soirees^ amateur theatricals, etc., by insert- 



Good BEHAYiour?. 221 



ing the above expressions in the proper place in 
the invitation. An invitation to contribute to the 
program may also be incorporated into the note, 
which is usually written entirely. 

[INVITATION TO MUSICAL PARTY.] 

Mr. and Mrs. Henry C. Martin request the pleasure of Prof, and 
Mrs. Johnson's company, on Wednesday evening, September 7, at 
8 o'clock. Several musicians will be present, and any assistance 
in the musical part of the entertainment will be very acceptable. 
Refreshments at 9 : 30. 

213 Prospect Street. 

Informal Invitations. 

Notes written in the first person, and addressed 
familiarly, indicate an informal gathering, where 
full evening dress may not be expected as a nec- 
essary feature. It is customary, in sending such 
invitations, to name the other guests invited, if 
the number is not too large to admit of it. The 
following will serve as a sample : — 

15 Archer Avenue, December 6. 
My Dear Mrs. White :— 

We have invited Capt. Reed and his daughter to dine 
with us on next Thursday, and would be much pleased to have 
you and your son Fred with us. I also propose to invite Mr. 
Decker, who, as you may know, was an old schoolmate of the 
Captain's. Please let me have a favorable reply. 

Yours affectionately, 

Mary Gardner. 

When necessary to decline an invitation, the 
reason for so doing should be given. In accept- 
ing an invitation asking you to participate in the 
program, the reply should state whether you are 
able to comply with the request, that the hostess 
may arrange the program accordingly. 



222 Bl^EAI^PASW, DlNNEI^ AND SUPPEr?. 

Etiquette of Cards. 

Insignincant as it may appear, a bit of paste- 
board, its texture, and the method of its employ- 
ment, indicate the social culture and refinement 
of the person whose name it bears. This is es- 
pecially true in large cities, where the fashion is 
*'set" by the leaders in society, and where the 
lesser details of custom and form are closely stud- 
ied and faithfully observed. With dwellers in 
smaller cities and towns, the changes in styles are 
less frequent, and, it may be added, less impera- 
tive. There are, however, some general rules, of 
universal obligation, in reference to the style and 
uses of cards, which should be carefully observed 
by all who would move in cultured society. 

The material of calling cards has for several 
years been a fine bristol board, either in white or 
some delicate tint, glazed or enameled cards being 
quite out of style. The size varies with the ca- 
prices of fashion, but a medium size maintains the 
ascendency. The name should be in plain script, 
and for a lady's card the letters should be small. 
The residence should not be printed on the card, 
but when necessary it may be penciled. Persons 
visiting away from home, however, may have their 
cards printed with town and State in the corner. 
The card of a married lady should bear the name 
of her husband, as " Mrs. Charles W. Morton." 
If several years a widow, her Christian name may 
be given, as " Mrs. Mary Abbott." If the wife of 
a physician, her card may be inscribed with her 
husband's title, as "Mrs. Dr. Anderson," but not 



Good BEHAYiour?. 223 

•' Mrs. John Anderson, M. D.," as that would im- 
ply that she herself was the physician. 

A business card should not be used in calling, 
but a physician may prefix "Dr." to his name, or 
affix " M. D.," on his visiting card, and his resi- 
dence may be given, but the addition of office 
hours, or other advertising matter, is considered 
objectionable. 

" Chromo " cards, or other gaudy displays, are 
allowable for children at school, and for advertis- 
ing purposes, but the absence of ostentation on 
the visiting cards of ladies and gentlemen is re- 
garded as good taste. Cards of thick material, 
with the edges beveled, are now considerably in 
use, and, if not too large, are quite neat and 
attractive. 

For special occasions, as Easter and Christmas, 
a departure from the rule in regard to plain cards 
is allowable, and a great variety of handsome 
cards may be found in the hands of the stationers 
for such use 

Uses of Cards. 

The season for calling commences in the au- 
tumn, on the return of people from the summer 
resorts, and on making the first calls a card should 
be sent up to the lady of the house, even though 
it be known that she is receiving. This is for her 
own reference. A card may be used as a substi- 
tute for a call, under circumstances when a call is 
not in order. If sent by a messenger it should 
not be in an envelope, as that indicates a desire 
to terminate calling between the parties. This 



224 



Bl^BAI^PASJP, DlNNEI^ AND SliPPEr?. 



rule has an exception in P. P. C, or leave-taking 
cards, which may be thus enclosed, and also in 
mourning cards from a family in bereavement. If 
delivered in person, the corner should be turned 
down. If intended for other members of the 
family besides the lady of the house, it should be 
folded in the middle, one card answering for all. 
Quests visiting with the family are not thus in- 
cluded, and a separate card is required for them. 
Persons invited to a reception, wedding, or party, 
should leave cards within ten days after the event ; 
also, after receiving the notification of a wedding, 
with "at home" announcement. A gentleman 
having conducted a lady to a public entertainment, 
should call or leave his card within three days 
after. 




-^. 



-^^i^ 



e^f^celCt^ 



e-Zfa 



C/ 



f^i^. 




The above card, with the corner thus turned 
and marked " P. P. C," indicates leave-taking, and 
that the card was left in person. If sent by a 
messenger, the corner would be inscribed, but not 
turned down. To indicate a friendly call by card, 
in person, turn down the upper right hand corner. 
The upper left hand corner turned signifies felici- 



Good Behaviolii^. 225 



tation, and the lower left hand, condolence. If 
folded in the middle, all the ladies of the house- 
hold are designated. 

Cards of congratulation should be left in person. 
If you cannot call, nor leave such card by your 
own hand, a letter of congratulation may be writ- 
ten, with an apology for not calling. This does 
not apply to the newly-married, as calls in person 
are due them, if it is desired to keep up the 
acquaintance. 

Families in bereavement receive calls only from 
intimate friends, and cards of condolence are in 
order from their acquaintances, which must be de- 
livered in person. The receipt of return cards in 
black border, from the family, indicate that calls 
will be acceptable. 

Business Cards. 

Advertising has become a science, in which is 
displayed much skill and ingenuity It is carried 
on in a variety of methods, but none of them 
have obviated the necessity for a business card, as 
a means of announcing the leading features of the 
business to be advertised. Three leading features 
should be made prominent, viz., the line of busi- 
ness, the party or firm conducting it, and the 
place. Other matters may be added, but should 
occupy a secondary position in point of promi- 
nence. 

A business card may be plain, in a single color 
of ink, or in several colors, and very ornamental. 
If the former style be preferred, the use of light- 
faced, clean-cut type of a nearly uniform style is 
now quite popular. 



226 



Bl^EAIi;PASlB, DlNNEI^ AND SUPPEI^. 



^%^^:^M_j>^ 



Iii^£Si^:;:£Eb:£S^;:;;S&:-;S^^ 




- — -^-^ ^ '"v-- ' 

The code of etiquette for riding and driving is 
necessarily short, but the rules are imperative. 

Riding. 

The gentleman should assist the lady to her 
seat in the saddle before mounting his own horse. 
The lady should stand as close as possible to the 




CORRECT. INCORRECT. 

left side of the horse, with her skirts gathered in 
her left hand, her right hand upon the pommel of 
the saddle, and facing the horse's head. The gen- 
tleman stands by the horse's shoulder, facing the 
lady, and stooping allows her to place her left 
foot in his right hand. The lady springs and the 
gentleman gently lifts her to her seat in the sad- 
dle. After assisting her in placing her foot in the 
stirrup, and obtaining the reins and riding whip, 
he is at liberty to mount. 

The gentleman's position is always at the right 
of the lady, as shown in the engraving, The awk- 



Bl^EAI^PASJH, DlNWEI^ AND SUPPEI^. 



227 



wardness of the incorrect position can be seen at 
a glance. If riding with two or more ladies, his 
position is at the right of all, unless some one re- 
quires his assistance. 

In alighting after the ride, the lady should not 
attempt to spring from the saddle, but wait for 
assistance. She frees her knee from the pommel, 
places her left hand in his right and her foot in 
his left. The gentleman then lowers her easily to 
the ground. 

Driving. 

If in a two-seated carriage, the ladies should be 
given the best seat, which is the one facing the 
horses. If the gentleman accompanies but one 
lady, he should take the seat opposite her unless 




invited to a seat by her side. The seat to the 
right, facing the horses belongs to the hostess, 
which she should always retain. If she is not one 
of the number, it belongs to the most distin- 
guished lady. Care should be taken that the 
lady's clothing is protected from dust and mud. 

The gentleman should always alight while as- 
sisting a lady in either entering or leaving the 
carriage. This is fully illustrated in the engraving. 



228 Bl^EAI^PASHt, DlNNEI^ AMD SUPPEI^. 



^.112.^^=5 




:^^Voil1T^^>o'^s^/'&"^T®XT^^/Ts^/T<3^Ts^ kA^^'. 



mi ^"MQURTa^R r^^^^. 




^^^i 

:<>: 



AIT 




The laws of etiquette which govern society at 
our Nation's capital, being a code by themselves, 
are entitled to special mention in these pages, and 
we here give an epitomized summary of the rules 
now recognized as prevailing in Washington. 

The President and family are the leaders of so- 
ciety, and take precedence in all social matters. 
The President must not, officially, be invited to 
dinner, but may visit in a private capacity, at 
pleasure. His invitation to dinner must always be 
accepted, and cancels all previous engagements. 

On New Year's day, and sometimes on the 
Fourth of July, a public reception is held at the 
White House, and is an occasion of much cere- 
mony. The ladies appear in elegant toilettes, and 
the foreign ministers in full court dress. After 
the officials have been received, the general pub- 
lic are admitted, and shake hands with the chief 
magistrate. 

Receptions are also held at stated intervals dur- 
ing the session of Congress, and are open to all 
without special invitation. These may be morn- 
ing or evening receptions, and the visitors dress 
accordingly. The caller gives his name to the 
usher, on entering the reception room, and is in- 
troduced to the President, with whom he shakes 



Good Behayioui^. 231 



hands, and passes on, to be presented to the 
President's wife, or the chief lady of the White 
House, and then mingles with the general throng. 
The order of rank in Washington is as follows : 
The President, Chief Justice, Vice-President, 
Speaker of the House of Representatives. Next 
comes the General of the Army and the Admiral 
of the Navy. The Cabinet officers come next, 
and are all on the same footing. Then come the 
Senators, Representatives, the diplomatic corps, 
and other public officials, whose rank is deter- 
mined somewhat by their seniority in the public 
service. 







\ 



At the risk of some repetition, we give a sum- 
mary of rules, which may safely be followed, and 
the observance of which is indispensable to good 
behaviour everywhere. 

Cultivate grace of manner and elegance in ad- 
dress and demeanor. Sit erect in company, avoid- 
ing a lounging, awkward position. Do not point 
Vv'ith the finger, but indicate direction with a 
wave of the hand or motion of the head. A 
gentleman always removes his hat and remains 
uncovered in the presence of ladles, except out of 
doors, and then he lifts or touches his hat in 
salutation 

Do not intrude upon the privacy of others by 
entering their apartments without knocking, or In 
their absence, nor look over the shoulder of 



232 BI^EAI^PASII, DINNEI^ AND SUPPEI?. 

another at what he may be reading or writing. 
It is impoHte to read what others have written, 
not intended for your eye. 

Seek not to monopoHze conversation. While a 
good talker is a valuable accession to company, 
a good listener is almost equally appreciated. 
Avoid display of wit. While a keen reply is 
sometimes apropos^ in a much larger number of 
cases it is out of place. 

Loud laughter, or other undue emotion, should 
be checked in the society of others. 

Talking much about one's self is in bad taste, 
as personal histories are usually dry subjects of 
conversation. This rule has its exceptions, but 
they are less frequent than many fondly suppose. 

Gossip and tale-bearing should be shunned, as 
evil traits of character, which make their possess- 
ors worthy of being avoided as dangerous. 

Contention and contradiction are unnecessary, 
and should be avoided. If necessary to correct 
another's mistake, do it politely. Say "Excuse 
me, but I think you labor under a misapprehen- 
sion," or a similar expression which will make the 
correction less abrupt than a blunt denial. 

Smoking in the presence of ladies is a grave 
offense, even though they may themselves tolerate 
it. A witty lady, when asked by a man about to 
light a cigar if smoking was offensive to her, re- 
plied, " I do not know, sir, no gentleman ever does 
it in my presence." 

When asked to sing or play in company, com- 
ply without being urged, or refuse in a manner 



I 



Good Behayioui^. 233 



that shall be final. After singing or playing one 
selection, do not go on with others unless sure 
that the company desire it. 

When music is being performed in company, it 
is impolite for others to keep up a conversation. 
If you do not enjoy music, keep silent for the 
sake of others. 

If thrown in the company of others of uncer- 
tain rank, do not affect to be their superior, nor 
endeavor to make them feel inferiority. Treat 
every one with politeness and consideration, and 
concede a little to the manners of others, at least 
so far as may be without the sacrifice of prin- 
ciple. 

Do not sit or stand with your back to another 
without asking to be excused, nor with the feet 
wide apart, or arms akimbo. 

Do net address a person in company in a low 
tone of voice, nor carry on a private conversation. 
If secrecy is demanded, reserve the subject for a 
proper occasion. 

In expressing your own opinions, do it with 
modesty. If called upon to defend them, be not 
rash nor impetuous, but quietly firm and con- 
sistent. 

Avoid contracting disagreeable habits, such as 
sniffling, hawking, and emicting short vocal sounds. 
If a victim to such habits, seek to cure them, 
which can be done by persistent effort. If sneez- 
ing cannot be resisted in company, let the face be 
covered with the handkerchief during the par- 
oxysm. 



234 



Br^EAI^PASfP, DlNMEI^ AND SUPPEr?. 



Do not seek to recall an invitation once given, 
unless it has been delivered to the wrong person. 

Be careful of your own good name, and also of 
the good name of others. Allow no one to speak 
ill of a lady in your presence, nor pass by an in- 
sult to true womanhood. 




(DAXIMS op '0.)"ASHmG1tOM. 



235 



r^^^^-^'-'^^^^^i 




ri/wi^^^^\/yy^^^ 






-^'«ve£j2j2;^^^: 




v^/^-^-D^Zrzr&v-- 



1?^.^^;^^^. BIOGRAPHER of George Washing- 
I ton states that at thirteen years of age 
-.^^^ -,r^ Washington drew up as a guide for his 
^^'^^P^ future conduct the following series of 
IMI maxims, which he entitled, '' Rules of 
4^^ Civility and Decent Behaviour in Com- 
1 pany." And although not applying ex- 
clusively to table etiquette, they are worthy of 
study in any connection, hence we have ventured 
to insert them. 

• — -HIH- — 

Every action in company ought to be some sign 
of respect to those present. 

In the presence of others sing not to yourself 
with a humming voice, nor drum with your fingers 
or feet. 

Speak not when others speak, sit not when oth- 
ers stand, and walk not when others stop. 

Turn not your back to others, especially in 
speaking ; jog not the table or desk on which an- 
other reads or writes ; lean not on any one. 

Be no flatterer ; neither play with any one that 
delights not to be played with. 

Read no letters, books, or papers in company ; 
but when there is a necessity for doing it you 



236 Bl^EAI^PASOT, DlNNEI^ AND SUPPEI^. 

must not leave ; come not near the books or 
writings of any one so as to read them, unasked ; 
also look not nigh when another is writing a letter. 

Let your countenance be pleasant, but in serious 
matters somewhat grave. 

Show not yourself glad at the misfortune of an- 
other ; though he were your enemy. 

They that are in dignity or office have in all 
places precedency ; but w^hilst they are young they 
ought to respect those that are their equals in 
birth or other qualities, though they have no pub- 
lic charge. 

It is good manners to prefer them to whom we 
speak before ourselves, especially if they be above 
us, with whom in no sort we ought to begin. 

Let your discourse with men of business be short 
and comprehensive. 

In writing or speaking give to every person his 
due title according to his degree and the custom 
of the place. 

Strive not with your superiors in argument, but 
always submit your judgment to others with 
modesty. 

When a man does all he can, though it succeeds 
not well, blame not him that did it. 

Being to advise or reprehend any one, consider 
whether it ought to be in public or in private, 
presently or at some other time, also in what terms 
to do it ; and in reproving show no signs of choler, 
but do it with sweetness and mildness. 

Mock not nor jest at anything of importance ; 
break no jests that are sharp or biting ; and if 



CQAXIMS op t^ASHINGmON. 237 

you deliver anything witty or pleasant, abstain 
from laughing thereat yourself. 

Wherein you reprove another be unblamable 
yourself, for example is more prevalent than pre- 
cept. 

Use no reproachful language against any one, 
neither curses nor revilings. 

Be not hasty to believe flying reports to the 
disparagement of any one. 

In your apparel be modest, and endeavor to ac- 
commodate nature rather than procure admiration. 
Keep to the fashion of your equals, such as are 
civil and orderly with respect to time and place. 

Play not the peacock, looking everywhere about 
you to see if you be well decked, if your shoes fit 
well, if your stockings set neatly and clothes 
handsomely. 

Associate yourself with men of good quality if 
you esteem your own reputation, for it is better to 
be alone than in bad company. 

Let your conversation be without malice or 
envy, for it is a sign of tractable and commenda- 
ble nature ; and in all . causes of passion admit 
reason to govern. 

Be not immodest in urging your friend to dis- 
cover a secret. 

Utter not base and frivolous things amongst 
grown and learned men, nor very difficult questions 
or subjects amongst the ignorant, nor things hard 
to be believed. 

Speak not of doleful things in time of mirth nor 
at the table ; speak not of melancholy things, as 
death and wounds ; and if others mention them, 



238 Bl^EAI^PAST, DINNEI^ AND SUPPEI^. 

change, if you can the discourse. Tell not your 
dreams but to your intimate friends. 

Break no jest when none take pleasure in mirth. 
Laugh not aloud, nor at all without occasion. De- 
ride no man's misfortune, though there seem to be 
some cause. 

Speak not injurious words, neither in jest nor 
earnest. Scoff at none, although they give oc- 
casion. 

Be not forward, but friendly and courteous, the 
first to salute, hear and answer, and be not pen- 
sive when it is time to converse. 

Detract not from others, but neither be exces- 
sive in commending. 

Go not thither where you know not whether 
you shall be welcome or not. Give not advice 
without being asked ; and when desired, do it 
briefly. 

If two contend together, take not the part of 
either unconstrained, and be not obstinate in your 
opinion ; in things indifferent be of the major side. 

Reprehend not the imperfection of others, for 
that belongs to parents, masters and superiors. 

Gaze not on the marks or blemishes of others, 
and ask not how they came. What you may 
speak in secret to your friend deliver not before 
others. 

Speak not in an unknown tongue in company, 
but in your own language ; and that as those of 
quality do, and not as the vulgar. Sublime mat- 
ters treat seriously. 

Think before you speak ; pronounce not imper- 



(Qaxims op Washikgihon. 2o0 

fectly, nor bring out your words too hastily, but 
orderly and distinctly. 

When another speaks be attentive yourself, and 
disturb not the audience. If any hesitate in his 
words, help him not, nor prompt him without be- 
ing desired ; interrupt him not, nor answer him 
till his speech be ended. 

Treat Avith men at fit times about business, and 
whisper not in the company of others. 

Make no comparisons ; and if any of the com- 
pany be commended for any brave act of virtue, 
commend not another for th*e same. 

Be not apt to relate news if you know not the 
truth thereof. In discoursing of things you have 
heard, name not your author always. A secret 
discover not. 

Be not curious to know the affairs of others, 
neither approach to those that speak in private. 

Undertake not what you cannot perform ; but be 
careful to keep your promise. 

When you deliver a matter, do it without pas- 
sion and indiscretion, however mean the person 
may be you do it to. 

W^hen your superiors talk to anybody, hear 
them ; neither speak nor laugh. 

In disputes be not so desirous to overcome as 
not to give Hberty to each one to deliver his opin- 
ion, and submit to the judgment of the major part, 
especially if they are judges of the dispute. 

Be not tedious in discourse, make not many di- 
gressions, nor repeat often the same matter of 
discourse. 

Speak no evil of the absent, for it is unjust. 



240 



Br^EAI^PASrn, DlNNEI^ A!VD SUPPEI^. 



Let your recreations be manful, not sinful. 

Labor to keep alive in your breast that little 
spark of celestial fire called conscience. 

Be not angry at table, whatever happens ; and 
if you have reason to be so show it not ; put on 
a cheerful countenance, especially if there be stran- 
gers, for good humor makes one dish a feast. 

When you speak of God or his attributes, let it 
be seriously, in reverence and honor, and obey 
your natural parents. 




^ 




PART THREE. 



i^.i^^^^M^^f^^^^'?^^ 




^Wi 



Diseased and flDULiiEr'AiPBD Foode 



243 







,/ 



^* —AND— P' 

^ Adulterated j Foods, :<=-^ 





5a 



?/H^ 




£^l|i3T is a well recognized fact that the con- 
Wh^ dition of the food which Ave eat has much 
M» to do with the maintenance of the intecr- 
^(Mi)| rity of the system. We therefore "'ive the 
c^ subject the prominence which it deserves, 
I and place it at the head of the Hygienic 
Department of our work. It may readily be seen 
how diseased foods, both animal and vegetable, 
might find their places in the markets without the 
knowledge and through no fault of those supply- 
ing them. But the extensive adulteration of foods, 
while it may not be more injurious in the results 
produced, is yet more startling and perhaps unex- 
pected on the part of the consumers. In this 
chapter we shall endeavor to give instructions 
which will enable the purchaser to detect both 
fraud and accident in the more common articles 
of diet. It will be impossible to take up the sub- 
ject in detail, and Ave can only call attention to 
some of the most prominent and injurious of the 
evils. 



244 Bi^EAi^PAsm, DiNNsr? and SUppbi^. 

Animal Food. 

There is more danger than we think in the use 
of animal food, from the fact that the animals are 
just as liable to disease as is man. And even if 
we could be assured of the most conscientious care 
on the part of our butchers, still there would come 
to our tables much meat which would be abso- 
lutely unfit for food. If we were to question 
our butchers carefully, and could we obtain from 
them a truthful answer, we would be apalled at 
the amount of disease which is discovered by the 
vender of meats, and which passes unquestioned. 
In another department a chapter is given on the 
selection of meats, and yet at best it is a poor 
protection. Before any degree of safety can be 
reached, a radical change will be required in the 
present system of shipping cattle in overcrowded 
cars, and in other abuses which are practiced by 
the great meat producers of our country. In our 
markets we often find meats tinged with yellow, 
which indicates a bilious condition of the cattle. 
Other animals are found whose livers have perhaps 
been torpid and diseased for years. And in the 
stables and slaughter pens of our large cities it 
is scarcely possible to find cattle which are not 
measly, feverish, and whose flesh is not unfit for 
food. 

In a recent conversation with a gentleman who 
has been connected with one of the largest pack- 
ing houses in the West for over twenty-five years, 
we took occasion to inquire particularly in regard 
to the signs of disease to be seen in the animals 



Diseased and flDULHiEi^AniED Foods. 245 

slaughtered. He stated that but little really 
healthy beef is to be found. That the livers are 
often enlarged, full of calcareous deposits, and 
sometimes undergoing fatty degeneration. Adhe- 
sions are also found, showing that some of the im- 
portant organs have been subject to acute inflam- 
mation. Of course, these signs of disease are sup- 
pressed as far as possible, and the meat thrown 
on the market. 

If this is true in the West, at the fountain head 
of the supply, how must it be when the over- 
crowded, filthy car loads reach the slaughter pens 
of the East. Truly, the use of animal food seems 
surrounded by difficulties with which it is hard to 
contend. And we can honestly say, the less meat 
eaten the better. God never gave it to man as 
an article of diet at creation, and we believe its 
universal consumption has much to do with the 
diseased and enfeebled state of the human race at 
the present time. 

Veal, lamb, and mutton, our friend stated, show 
less signs of disease, but healthy pork is not to be 
found. 

The healthfulness of animal food depends much 
upon the surroundings of the animal, and the food 
eaten while being fattened. Healthful conditions 
and healthful food are required to produce health- 
ful meat. As to conditions* shelter, light, air, and 
exercise are necessary. Cattle confined to close, 
dark, and ill-ventilated stalls, and poultry confined 
in close coops, are unfit for food. The proverbial 
healthfulness of wild game depends largely on the 
free, roving habits of the animals. Of course, the 

10 



246 Bl^EAI^PASip, DIMMEI^ AND SUPPEI?. 

flesh of animals fattened in close confinement is 
considered a great delicacy, because,— shall we 
say it, — the lack of necessary exercise causes bro- 
ken-down tissue and effete matter to be re- 
tained in the system, which impajt to the meat 
a peculiar flavor, much desired by epicures. The 
muscles are, of course, less compact, and the meat 
more tender. 

Poultry is often fattened in this manner, espe- 
cially among the French. Geese are nailed to the 
floor, and systematically stuffed until they, are 
nearly dead from disease, and then their livers, 
which have become so enlarged and diseased as 
to almost fill the whole abdominal cavity, are 
served to epicures as an especial dainty. 

It is undoubtedly a fact that the food of ani- 
mals has much to do with the healthfulness of 
their meat. It is stated that the flesh of pheas- 
ants in Pennsylvania is poisonous, because laurel 
buds are eaten by them. Eating the eggs of hens 
recently fed on decayed meat, has been known to 
produce violent illness. And we all know that 
the milk of cows is affected by eating certain pun- 
gent vegetables. Some kinds of fish are poisonous 
at certain seasons of the year, probably owing to 
their food at that season. We must, therefore, 
conclude that animals used for food should them- 
selves eat only such things as are perfectly clean 
and wholesome. Poultry should be kept in a clean 
place, and fed on grain, with a certain amount of 
vegetables or green food. Cattle should have a 
certain amount of liberty, with plenty of good 
corn and hay. Distillery slops are an abomination. 



Diseased AMD flDUiiUiEi^AniED Foods 247 



It is not our object to draw disgusting pen pict- 
ures; but if we can say one word that will in 
any degree lessen the use of 

Pork, 

We have not spoken in vain. Look in yonder 
pig-stye, which is typical of thousands of others 
just as bad. If your olfactories will allow your 
near approach, examine that mass of filth and cor- 
ruption. Fed upon offal, the stench of which, as 
the swill man passes, causes you to turn your head 
and grasp your nose between thumb and finger, — 
wallowing in his own filth, augmented by rains 
and refuse which even he will not eat, — is it not 
a sight to tempt the appetite of an epicure? 

But worse than all that, his flesh is entirely com- 
posed of just such "stuff" as that upon which he 
is fed, and by which he is surrounded. Merciful 
Powers! Shall we eat him.? Clarke once said 
that if he wanted to make an appropriate offering 
to the Devil, it would be a hog stuffed with to- 
bacco. The hog was made to be a scavenger. 
Let us leave him to his original destiny. 

Abscesses and ulcers are of common occurrence 
in the hog, but these sores do not find an outlet 
through the skin as in other animals, but are ta- 
ken into the circulation, and are discharged in 
this manner. Such ulcers are easily produced, and 
the bodies of hogs shipped in car loads to the 
East, are often covered with them as the result 
of unavoidable bruises received en route. Our 
friend of the knife and steel states that the flesh 
is often so permeated with yellow filth and dis- 



248 Bl^EAI^PASHT, DlHNBI^ AND SUPPBI^. 

ease that the flesh cannot be used. Then the 
whole carcass, Oh! Ye users of lard, is sent to the 
vats, where the lard is "tried" out to shorten your 
pies and pastry ! 

But leaving natural diseases which affect swine, 
we would call your attention to the scourge of 

Trichinae, 

And the seriousness of the danger incurred by 
those using pork thus infected. 

Descriptions of this parasite have been so nu- 
merous that it is scarcely necessary to enter into 
details. We find the following description by an 
eminent scientist, which cannot fail to be of par- 
ticular interest to the reader : — 

"They are cylindrical and tapering, one twenty- 
eighth of an inch long by one-six-hundredth of 
an inch thick. Both in the hog and in the human 
subject, they are sometimes found in great abun- 
dance in the muscular tissues, sometimes as many 
as 70,000 or 80,000 to the cubic inch. When first 
discovered in 1832, and for many years after, they 
were supposed to be harmless, no symptoms con- 
nected with their presence having been detected. 
It is now known that in the cases first observed 
the parasites had long lain quiescent in the mus- 
cular tissue, and that their recent introduction 
into the system forms one of the most dangerous 
affections to which the human race is liable. The 
true physiological history of trichina spiralis is as 
follows : — 

"When the muscular flesh of pork containing 
the encysted parasite is eaten in an uncooked or 



DISEASED AND flDULIUBI^AHlED FOODS. 249 



Encysted Trichina. 




The above cut is a highly magnified representation of the 
Mrorm in the capsule, some weeks after infection 



250 Bi^BAi^PASfii, DmrjER amd SUppei^. 

imperfectly cooked condition, the cysts are di- 
gested and destroyed in the stomach, but the 
worms themselves, retaining their vitality, pass 
into the small intestine. In this situation they 
lose their spiral form, and begin to increase in 
size ; and by the fourth or fifth day they arrive 
at maturity, attaining a length of from one-ninth 
to one-seventh of an inch." At this time their 
numbers increase enormously, a single worm, ac- 
cording to some authorities, producing one thou- 
sand or more young. 

" These embryos, which are of minute size, but 
in form similar to their parents, then begin to 
penetrate the walls of the intestine, and to dis- 
pose themselves over the body. This causes at 
first an irritation of the intestine, which is usually 
the earliest symptom of the attack. Within a 
fortnight after the commencement of the symp- 
toms, the embryos are usually to be found scat- 
tered throughout the body and limbs, in the tis- 
sues of the voluntary muscles. They are still not 
more than one-one-hundred-and-fortieth or one- 
one-hundred-and-twentieth of an inch long. They 
soon become enclosed in distinct cysts, where 
they grow to a size of one-twenty-eighth of an inch, 
and at the same time become coiled up in the 
spiral form. This period of the invasion of the 
muscular tissues by the parasite, is one of great 
danger to the patient, being characterized by 
swelling and tenderness of the limbs, pain on 
motion, and general fever of a typhoid character. 
The attack is often fatal about the fourth week. 
If the patient survives that period, the trichinae 



f 

Diseased awd flDULiiEi^AfHED Poods. 051 

become quiescent, cease their growth, and may 
remain, without further development or alteration, 
for an indefinite period." 

When the subject of this disease was first 
brought to the notice of the public, but little at- 
tention was paid to it. But as the effects produced 
by the parasite have been better understood, and so 
many cases of terrible suffering and frequent death 
have been traced to it, the earnest attention of 
the most eminent physiological scientists has been 
attracted to the subject, and it has become a mat- 
ter of thorough and constant investigation. As a 
result of this investigation, it has been clearly as- 
certained that the disease is fearfully on the in- 
crease. An examination of the pork passing 
through the Chicago markets a few years ago, 
showed that one in forty of all the hogs slaugh- 
tered in that city, was infected. A recent inves- 
tigation by the Chicago Board of Health, shows 
that the number has increased since that time to 
one in twelve. And when we bear in mind that 
the parasite never leaves the system after once 
entering it, wx may safely conclude that the time 
is not far distant when pork will be universally 
infected by this dread disease. 

Not only is the disease rapidly spreading among 
swine, but it is becoming correspondingly preva- 
lent in human beings addicted to eating pork. 
It is no uncommon occurrence for medical stu- 
dents in their dissections to discover the little cal- 
careous trichina cysts scattered through the mus- 
cles of the subject of the scalpel. Professor Jane- 
way, recent Demonstrator of Anatomy in Belle- 



252 Bl^BAI^PASin, DINNEI^ AND SUPPE^.' 

vue Hospital, claims that one in twenty of all 
the subjects dissected in that college was afflict- 
ed with this malady. 

This subject has attracted so much attention in 
the old world, that some nations have absolutely 
prohibited the introduction of American pork into 
their territories, and it is probable that the great 
commercial value of the article to the United 
States, is all that prevents active measures on the 
part of our government. 

Dr. Kellogg, in his Home Hand-Book of Do- 
mestic Hygiene, thus describes the symptoms of 
this terrible disease: — 

"At first the symptoms resemble those of chol- 
era morbus, dysentery, or some other serious bowel 
disturbance. When the young worms begin to 
penetrate the system, the symptoms become more 
general, and simulate rheumatism, cerebro spinal 
meningitis, typhoid fever, and other diseases. This 
is the reason why the malady is so often over- 
looked. Indeed, there is reason for believing that 
the largest share of the cases of this desease are 
not detected. Whether or not death results, de- 
pends upon the number of parasites received into 
the system and the vitality of the patient. Death 
usually occurs from exhaustion, but may be caused 
by paralysis of some of the muscles involved in 
respiration. " 

ihe terrible malignity of the disease and its 
absolutely incurable nature, suggest to the pru- 
dent the entire abstinence from the* use of pork, 
which is seen to be so universally infested with 
this parasite. The wonderful vitality of this worm 



Diseased and pDULiniB^AiTED Foods. 253 



renders very uncertain any such 'precautionary 
measures as thorough cooking, which is advocated 
by some. It has been demonstrated that a very 
high degree of heat is required to destroy the 
trichinae, and it is doubtful if any rules can be 
given which may be accepted as safe. There is 
only one safe ground to take on this subject, and 
that is to leave the hog to his wallowing in the 
mire, and never attempt to use him as an article 
of diet. 

But it is not alone to the trichinae scourge that 
pork is indebted for its unhealthfulness. The meat 
of the hog is but a measly, scrofulous mass, and 
cannot by any means build up good tissue. Much 
of the scrofulous taint so prevalent in the United 
States may be traced as to its origin to the gen- 
eral use of pork as an article of diet. The use of 
pork it may be assumed, therefore, is unhealthful 
and extremely dangerous, however strict the pre- 
cautions taken in its selection and preparation, 
and perfect immunity from the dread trichinae 
scourge can only be secured by abandoning its 
use in toto. 

Decayed Foods. 

Not a few cases of severe poisoning occur yearly 
from the use of decayed or mouldy food. Par- 
tially decayed meats are doubtless the most fruit- 
ful cause, although instances of severe poisoning 
have occurred from the use of mouldy bread, de- 
cayed cheese, etc. 

Canned meats, preserved meats, sausages and 
mince meats are the most likely to be* thus af- 



r:^^^ Bi^BAi^PAsrn, DinriEi^ ahd Slippei^. 



fected, as the process of putting* them up conceals 
any imperfections there may be In the meats, and 
even the first stages of decay are hidden. Un- 
scrupulous men do not hesitate to take advantage 
of this, and use meats for these purposes that oth- 
erwise would find their place in the waste barrel. 
A kind of decay sometimes takes place in the 
best brands of canned meats which cannot be de- 
tected by smell or appearance, but which renders 
them very poisonous. Several severe cases of 
poisoning from the use of such canned meats 
have come to our notice, and milder cases are of 
almost daily occurrence. 

*'High" meat, or meat which has been kept 
until decay has commenced, is much preferred by 
epicures, as it is then more tender and highly fla- 
vored. Just the amount of higJincss it shall at- 
tain depends upon the taste of the individual. In 
Europe it Is allowed to get higher than in Amer- 
ica, and in Burmah, according to the London 
Times' correspondent, their fish are first pickled 
and then buried in the earth from one to four 
years until it becomes one mass of corruption. 
To them, age improves it as It does choice old 
wines to others. We can testify to customs al- 
most as loathsome among the Chinese, which our 
own eyes have witnessed In passing through their 
markets. 

The same writer claims that as a result of eat- 
ing their putrid fish, "lerposy is so prevalent in 
the jail of Rangoon, that It Is found necessary to 
have a special ward for the lepers." He also sug- 
gests that the terrible plague at Astrachan was 



Diseased a:id fTDUiifnEi^AfPED Foods. 255 



due to the same cause. However this may be, it 
is true without a doubt, that loathsome diseases 
arise from the use of ''high" meats of any kind. 
Meats, if eaten at all, should be as fresh, clean 
and healthy as is possible to find them. 

Stale Vegetables. 

Next to decayed meats come stale vegetables. 
Nice ripe fruit, and fresh vegetables in their sea- 
son, are among the most wholesome of all articles 
of diet. It is to the use of unripe fruit and wilted 
and partially decayed vegetables that the bowel 
disturbances are due. It is much safer to arrang-e 
with some gardener to furnish the supplies, where 
you know everything is fresh and of the best 
quality. Vegetables readily absorb poisonous 
gases, and when kept in markets, surrounded by 
meats, fish, and other decaying substances, per- 
haps for days, they are absolutely poisonous and 
unfit for food. If compelled to obtain supplies at 
such places, be sure everything is fresh and healthy. 
Vegetables should be firm in appearance and to 
the touch. If limp and shriveled, pass them by. 

Diseased and Adulterated Milk. 

Milk is often not only unpalatable, but a fruit- 
ful source of disease. Prof Garlach, of Hanover, 
by a series of experiments, has demonstrated that 
tuberculosis (tubercular consumption), may be 
transmitted to mankind by the milk of cattle so 
affected. Cattle are also liable to fevers, milk 
sickness, and foot and mouth diseases, and when 
kept in under-ground, illy-ventilated stables and 



256 



Bi^BAi^PAST, DiNNsr> a:id SUPPEr;;. 



fed on distillery slops, as is often the case in large 
cities, they become so frightfully diseased that 
they literally rot to death. Milk from such cows, 
given to children, has been known to produce the 
most serious consequences, and many of the di- 
arrheas and dysenteries of older people could no 
doubt be traced to this cause. 





FIG. I. 



FIG. 2. 



Fig. I shows the appearance of healthy milk as 
seen through the microscope, showing the butter 
globules many times magnified. Fig. 2 gives the 
appearance of feverish milk. 




FIG. 3- 




FIG. 4- 



Fig. 3 exhibits the appearance of a sample of 
milk from a distillery stable in Brooklyn, exam- 
ined by Dr. Percy. It was taken from a cow very 
ill with high fever and inflammation of the bowels. 



Diseased aiid J^DULmsi^AiTED Foods. ^^57 

The milk was scanty and blue, and contained, in 
addition to the broken-down butter globules and 
spores of confervae, blood globules which are not 
shown in the drawing. Fig. 4 is a sample of the 
same milk after standing closely corked for 24 
hours. The spores of confervae have grown to per- 
fect plants, with branching stems. These draw- 
ings were given in the "Report of the New York 
State Medical Society." 

Prof James Law, of Cornell University, has 
made some investigations in relation to fungi in 
cow's milk, of much practical interest. He arrived 
at the conclusion that several of the low forms of 
vegetable life were introduced into the water of 
which the cows drank, as he found the same forms 
in the water and also in the blood of the animals. 
The experiments were made in such a manner as 
to preclude the possibility of the introduction of 
the organisms from any other source." 

To this source has been traced epidemics of 
diphtheria, and scarlet and typhoid fevers, and it is 
probable that other serious disorders originate from 
the same source. On this subject Prof Arnold re- 
marked as follows in the New York Tribune : — 

"Cases of poisoning (referring to some marked 
cases in Wisconsin,) similar to that described have 
been the occasion of much solicitude among dairy- 
men and others, as they are every now and then 
breaking out in different parts of the country. 
Cases of a milder type are not infrequent, the 
symptoms running no further than nausea and 
pain in the stomach and bowels, without either 
vomiting or purging. I have satisfactorily traced 



258 Bl^EAI^PASfn, DIKKBI^ AND SUPPEI^. 

the cause to organic poison in the milk, derived 
from the use of bad food and water taken by the 
cow. When water which is foul is permitted to 
stand where it is warm, or at a temperature at 
which organic changes can take place, organisms 
of one kind or another, poisonous to the human 
body, it is well known become developed, as is 
proved by the use of the water. Cows making 
use of such water are liable to take the poison 
germs into their circulating system, and excrete 
them in their milk. As in the processes of cheese- 
making the milk receives no treatment which will 
destroy them, they carry their vitality into the 
cheese, which, when eaten and dissolved in the 
stomach, sets them free to produce their legitimate 
results. When milk thus affected is used for but- 
ter, the poison is liable to, and does appear in the 
butter, producing the same symptoms as in the 
case of cheese. Or if the milk is used directly, 
exactly the same results follow as when made into 
butter or cheese. Dr. Inglehart, of Syracuse, N. 
Y., is now investigating a case of this kind. It is 
a case of poisoning in which a number of persons 
were affected precisely as in cases of poison -cheese, 
and has been traced to the use of milk, and the 
milk traced to a herd of cows which had access 
to a cesspool in the yard, and had their brewer's 
grains moistened with water from a well affected 

by the drainage in the yard The 

cause of this kind of poisoning is a ferment, and 
has the nature of yeast. The remedy is to keep 
all bad food and water out of the way — to remove 
the cause." 



Diseased awd flDULrnEi^AiiED Foods. 259 

** Milk is easily adulterated by substituting va- 
rious cheap materials for the natural ingredients, 
thereby seriously affecting its quality, while the 
fraud can be detected only by the skilful exami- 
nation of the chemist. The nourishing cream is 
removed and water is substituted. This involves 
the addition of white thickening substances to 
disguise the cheat, and of other strange ingre- 
dients to restore or retain the sweetness and 
saltness of the milk. Large cities are almost 
hopelessly exposed to these frauds ; but worse 
than all, a large portion of the milk with which 
they are supplied is that of diseased cows kept 
in crowded stables and fed with cheap unwhole- 
some food, especially the swill of distilleries." The 
evil became so serious that several years ago the 
attention of medical men in New York was direct- 
ed to the subject, and in 1859 ^ careful investiga- 
tion was made into the character and properties 
of the milk sold in the city. The result showed 
that but little milk that was fit for use was to be 
obtained. 

It will certainly be well to exercise the great- 
est care as to the surroundings and healthfulness 
of the cows from which comes our supply of milk. 
If this be impossible, the milk should be thor- 
oughly scalded before using, especially during the 
summer months. 

Impure Water. 

Impurities in water are of two kinds ; organic 
and inorganic. *' Hard " water is water permeated 
with inorganic substances, of which salts of lime are 



260 Bl^EAI^PACJP, DlJNNBI^ AKD SUPPBF?. 



the most common. A large number of other in- 
organic substances are found in water, rendering 
it really unfit for drinking purposes, such as sul- 
phur, iron, magnesia, etc. 

Medical science teaches us that the presence of 
mineral substances in drinking water is injurious 
to the health, and that pure ''soft" water is the 
most desirable. The idea that the mineral sub- 
stances contained in hard water are beneficial to 
health is fast losing ground, as the food we eat 
will impart all these substances needed by the sys- 
tem, and it is very doubtful if the system can use 
these materials in the crude state as they are 
found in water. 

Much of the mineral impurities is held in soiu- 
tion by carbonic acid gas, which water absorbs 
quite readily. By boiling for 20 to 40 minutes 
this gas is thrown off and the mineral matter is 
precipitated, leaving the water comparatively soft. 
Scale in engine boilers, and the lime deposited on 
the bottom of your tea-kettle, owe their presence 
to this fact. Distillation produces absolutely pure 
soft water. The exhaust from an engine is an 
example of this. This process is employed on 
board of steam vessels to produce drinking water 
from the salt ocean water. 

Organic Impurities 

In water are the most objectionable, and are of 
two kinds, vegetable and animal. They always 
exist together and are known to produce the most 
serious results. Many diseases, such as diphtheria, 
dysentery, cholera, etc., are supposed to often orig- 



Diseased AND flDULiitEr?AiPED Poods. 261 

inate in this way, and typhoid fevers have been di- 
rectly traced to drinking water permeated with or- 
ganic impurities. Dr. Kellogg traces as many as 
twelve cases of typhoid fever to one impure well, 
which was so located that the drainage of barn- 
yard and privy vault found its way directly to the 
well. 

The indications in such cases are two-fold. 
First, remove the cause of contamination, and 
Secondly, purify the water. 

In the first case, follow directions given under 
the heading of " Location of our Houses," and then 
do not locate any barn-yard, out-house, cess-pool, 
or pile of garbage within eight to twelve rods 
of the well. It is stated by Dr. Kellogg that 
*' a well ten feet deep will drain a circle sixty feet 
in diameter," with a circle widening as the well 
goes deeper. 

Cisterns are not necessarily pure because they 
contain only rain-water. The rain in descending 
absorbs impurities from the air, and it is this 
which renders the air so pure and invigorating 
after a shower. To detect organic impurities, take 
a clean bottle and fill it with the water to be 
tested, and add a little white sugar. If within two 
days it appears cloudy, the water cannot be used 
with safety. 

Filtration 

Is the only method of removing organic impuri- 
ties. The methods are various, but their design is 
the same, — to strain out impurities. The materials 
used in constructing filters are usually sand and 

17 



2(32 Bi^EAi^PAsrn, DiNNEi^ a:id SUppep,. 




charcoal. The sand removes all suspended impu- 
rities, such as muddiness, and the charcoal removes 
the organic matter. Two principles of construc- 
tion are employed in making filters, the water pass- 
ing downward or upward, the latter method being 
considered the better, and the filter more durable. 

Fig. I represents the downward 
method as employed in the Ked- 
zie filter, manufactured in Roches- 
ter, N. Y. The water is poured 
in at the top and drawn off through 
the faucet at the bottom. By 
this method the impurities are all 
retained as the water is passed 
KiG 1. through, and the material soon be- 

comes foul in consequence, and the filter must be 
overhauled and the material cleansed and re-packed, 
or the filter will become a source of contamina- 
tion instead of purification. We have known the 
water in one of these filters which had been used 
some months without cleansing to become very 
offensive to both taste and smell, and the water 
more impure than it was previous to its filtration. 
Figs. 2 and 3 represent the Stevens Filter, man- 
ufactured by the Stevens Filter Co., of Toledo, 
Ohio. It is constructed on the principle of up- 
ward filtration, and we consider it the best filter 
we have yet seen. By examining the sectional 
view in Fig. i, it can be seen that the water is 
placed in the receiver A, passes through the tube 
N to the bottom of the filter, and then upward 
through the filtering material F to the pure water 
reservoir B. It is then drawn off at the faucet H. 



Diseased and flDULinEi^ArnED Foods. 



263 



The Stephens' Filter, 




FIG. 2. 



To Cleanse tlie Filter. 



FIG. 3. 



Reverse ihe current by pouring the water in at P., and drawing it off at 
faucet I. 

Care of Filters. 

Too little attention is given to the care of filters hy those using them. The 
charcoal in the filter owes its eflicicncy to the large amount of free oxygen 
which It contains, by which it is enabled to burn up and destroy the organic 
elements as tliey pass through it. This supply of o\ygcn will in time become 
exhausted, and unless replenished the charcoal becomes a source of impurity 
instead of a cleansing element. To remedy this the filter should be entirely 
drained, and allowed to become dry as often as two or three times each week. 
When dry the charcoal soon absorbs a fresh supply of oxygen, and is again 
ready for business. 

The sponge in the fdter should be scalded once a week, and the whole 
filter should be repacked twice or three times a year. Full directions for re- 
packing should be obtained from the manufacturers by whom your filter was 
made. 



264 



Bl^EAI^PASIT, DlNNEI^ AND SUPPEI^. 



Tea and Coffee 

Are subject to various adulterations. Some of 
these are harmless, while others, especially in tea, 
render the beverage more unwholesome than it 
naturally is. In adulterating tea, '* willow leaves 




FIG. I. FULL GROWN TEA LEAF. 

and those of camellia sasanqiia are much used in 
China, while in England those of the sloe, or 
wild plum, the hav/thornc, elder, plane tree, pop- 
lar, and others, have been employed." 




FIG. 2. LEAF PARTLY GROWN. FIG. 3- YOUNG LEAF. 

These leaves are harmless, but the evil results 
arise from the drugs used to hide the deception. 
Among those most commonly used are Prussian 
blue, tumeric, indigo, Paris green, black lead, Chi- 
nese yellow, Venetian red, oxide of iron, carbon- 
ate of copper, bichromate of potash, copperas, etc. 

One method of detecting the adulteration with 
other leaves is by " soaking out and unrolling them. 



Diseased and flDUiifPEi^ATSD Foods. 265 



those of the true tea being well known as to 
their shape, the character of the margin, and 
especially the serration (the looping together of 
the principal veins just within the margin being 
very characteristic), they may be readily picked 
out from any foreign admixture by the aid of a 
hand glass." 

To detect the presence of different coloring 
matters used as glazing or facing, such as plumba- 
go, Prussian blue, turmeric, etc., examine the leaves 
by the aid of a hand glass, and the coloring mat- 
ter can be seen. Or, soak the leaves in cold 
water, and after removing the leaves allow the 
sediment to collect on the bottom of the glass. 
Examine the sediment by the aid of a magnifying 
glass. 

Green teas are thought to oe of better grade 
than the black varieties, but in point of fact they 
often prove to be cheaper grades of black tea 
colored. 

But little genuine tea comes to this country. 
It is a well-known fact that Chinamen will not 
drink tea imported for consumption by Ameri- 
cans, as they are too well aware of its adultera- 
tion and villainous compounding. An eminent 
chemist in Portland, Maine, after subjecting a 
number of samples to rigid chemical examination, 
makes the following report: — 

"No. I, Oolong, price 40 cents, contained old 
tea grounds colored with logwood. 

"No 2. Oolong, 50c., same as above with addi- 
tion of sloe leaves. 



266 Bl^BAI^PASm, DINNEI^ AND SUPPEI^. 



*' No 3. Oolong-, 5ot:-> sand, old leaves, sulphur, 
lime, colored with Prussian blue. 

" No. 4. Japan, 50c., sloe leaves colored with 
turmeric, and old leaves. 

*' No. 5. Green, 50c., colored with turmeric. 

" No. 6. Black, 60c., genuine. 

" No. 7. Oolong, 60c., contained other leaves, 
colored with logwood. 

*' No. 8. Oolong, 70c., logwood, sulphur, lime, 
colored with Prussian blue and powdered with 
quartz rock. 

*' No. 9. Japan, $1.00, colored with logwood. 

" Several other samples analyzed contained more 
or less coloring matter, and other ingredients to 
increase the weight. But one or two samples 
were found genuine in the whole number." 

But aside from its adulteration the use of tea 
is very injurious to the system, and is being 
thrown out of the dietary of hygienists of the 
present day. Of its effect upon the system. Dr. 
Edward Smith, on the subject of "Foods," in the 
" International Scientific Series," New York, says : 

"Excessive use of tea produces wakefulness and 
increased mental and bodily activity, which Is fol- 
lowed by a reaction that brings exhaustion and a 
corresponding depression. Most of the unpleasant 
effects of tea are ascribed to the volatile oil ; the 
long continued breathing of air impregnated with 
this produces illness in the packers of tea, and the 
tea tasters at the tea marts in China, who are 
even careful not to swallow the infusion, are 
obliged In a few years to give up their lucrative 



Diseased and flDLtLniBi^AiiiED Foods. 267 



positions with shattered constitutions. The Chi- 
nese who drink tea at all times are careful to use 
none less than a year old, as in time the oil either 
evaporates or is so modified that it ceases to be 
injurious." 

In regard to coffee an eminent author has 
said: — 

"Coffee fares somewhat better, its adulterating 
mixtures being of a more harmless nature, such 
as chicory, acorns, mangel-wurtzel, peas and beans 
and for the use of the poor in London, roasted 
horse liver. In an analysis made in 1872, under 
the direction of the Massachusetts Board of Health, 
a pound package of a mixture sold as ground cof- 
fee was found to contain no coffee whatever; but 
coffee sold in bulk was nearly always found pure." 

Any adulteration is easily seen in the whole 
berry, but cannot be so readily detected when 
ground. The only safeguard is to grind your 
coffee yourself, or see your grocer do it for you. 

The use of coffee as a beverage cannot be rec- 
ommended. It is not a food but a stimulant, 
calling upon the latent rccources of the system, 
instead of imparting any strength of its own. It 
''increases the frequency of the pulse and activity 
of the mind, which is often so prolonged as to 
prevent sleep. Large doses produce palpitation 
of the heart, and habitual coffee drinkers are liable 
to have the digestion considerably impaired." 

The exhilarating effects of tea and coffee are due 
to the presence of similar poisons of considerable 
potency, called theine and caffeine. 



268 Bi^EAJ^FASfn, Dinnbi^ and SUPPsr?. 



Butter. 

The adulteration of butter, or rather the manu- 
facture of spurious butter has of late years become 
an extensive industry. Oleomargerine or butter- 
ine is the name by which this spurious article is 
known to the trade. To consumers it is sold as 
genuine. It is made from fat, and colored to re- 
semble genuine butter. One factory in New York 
produces 50,000 pounds of this bogus article daily, 
and there are other extensive factories in Phila- 
delphia, Baltimore, Pittsburg, Louisville, Detroit, 
Chicago, St. Louis, Cincinnati, New Haven, Prov- 
idence and Boston. 

To the taste and natural sight the difference 
cannot be seen, and It is only by the use of the 
microscope that the fraud can be detected. In 
the genuine the fat particles are globular in form, 
while in the imitation will be seen spikes of var- 
ious shapes and differently connected. Generally 
the adulteration of genuine butter can be detected 
by gently melting, when a separation will take 
place. 

The course of real safety is to procure the sup- 
ply from reliable parties. 

Sugar. 

The cheaper grades of sugar are often adulter- 
ated with sand, plaster of Paris, and other sub- 
stances. To detect this form of adulteration, dis- 
solve the sugar in water, and the spurious ingre- 
dients will appear as a sediment. 

Cheap brown sugars are unfit for use, as they 



t 

Diseased and flDUiiiiEi^ArnBD Foods. 260 

are loaded with impurities and are infested witt 
living animalculse called the sugar mite. 

The most prominent article of adulteration is 
glucose. This is usually made from the starch 
of corn, although cotton, sawdust, old rags, etc. 
are sometimes used. Its strength is about one- 
fourth that of cane sugar, and as it is treated with 
sulphuric acid, chalk, marble, etc., it is liable to 
contain elements very detrimental to health. 

"The manufacture of glucose has attained a 
very considerable magnitude, indicating an ex- 
tensive use of the sugar and the sirups in the 
arts and in trade. Nineteen factories were in 
operation or ready to go into operation during 
1 88 1, in the states of New York, Ohio, Illinois, 
Michigan, Iowa and Missouri, which together had 
a capacity for consuming more than thirty-five 
thousand bushels of corn daily, and eleven million 
bushels during the year. The works are estimated 
to represent more than two million dollars of 
capital, and to give employment to twenty-one 
hundred men." 

As a bushel of corn will produce about thirty 
pounds of glucose, it will be seen that these glu- 
cose factories are prepared to turn out three 
hundred and thirty millions of pounds yearly, or 
about seven pounds for every man, woman and 
child in the United States. 

It is used in the adulteration of fine granulated 
and pulverized sugars, but cannot well be mixed 
with the coarser granulated \aricties. In conse- 
quence of this peculiarity the latter varieties should 
be selected. 



270 BRBAI^PASqi, DlMKEI^ AHD SUPPEf?. 

Sirup. 

"A large percentage of all the glucose made 
is used in the manufacture of cane-sirups. In 
this manufacture the glucose is mixed with some 
kind of cane-sugar sirups until the tint reaches 
a certain standard, the amount of the latter sub- 
stance varying from three to ten per cent accord- 
ing to circumstances. These sirups are graded 
according to the depth of the tint, as " A," " B," 
** C," etc., and are sold in the shops under various 
fanciful names. It is said that by reason of their 
cheapness, and their acceptable qualities they 
have driven all the other surips out of the market." 

The greatest danger from the use of this sirup 
results from the free sulphuric acid which it con- 
tains. Iron to a considerable amount is also 
found as the result of the action of the sulphuric 
acid on the machinery during the process of manu- 
facture. Several cases of sore mouth have come 
under our own observation, which must have been 
occasioned by the free use of golden drip on 
griddle cakes, as it entirely disappeared on dis- 
continuing the use of the sirup. 

Various complicated tests are given for the de- 
tection of the spurious article, but as 95 per cent 
of all sirups are found to be adulterated with the 
most pernicious substances, it is best to discard 
their use entirely, and use in their place melted 
maple or cane sugar. 

Candies. 

In the manufacture of candies, large quantities 
of glucose are used. " All soft candies, wax and 



Diseased and flDULrnEi^AmED Poods. 27j 



taffies, and a large portion of stick candies and 
caramels are made of glucose. Very often a little 
cane sugar is mixed in to give a sweeter taste to 
the candies, but the amount of this is made as 
small as possible." 

Another author speaking of colored confection- 
ery says : — 

"Though expected to be used principally by 
children, the colors painted upon the candies and 
sweetmeats are the products of virulent min- 
eral poisons ; and it is wonderful what a va- 
riety of these have been made applicable to this 
purpose. Their use, however, is not now nearly 
so great as it was in former times, and is dis- 
countenanced by reputable dealers in these arti- 
cles." 

The free use of candies is injuious to the sys- 
tem, and perfect immunity can be had by letting 
them alone. 

Honey 

Comes in for its share of adulteration. But little 
pure strained honey is sold. The bees are also 
taught to produce a fraudulent article. Paraffine 
base for comb is furnished the bees, which are 
also surrounded with large quantities of glucose. 
They at once build comb on this base, and fill it 
with glucose unchanged, and these industrious 
creatures are thus made to assist the rascality of 
man. 



272 Bl^EAI^PASIt, DlNKEI^ AND SUPPEI^ 

Baking Powders. 

Previous to the introduction of baking powders 
the housewife used milk and soda, or made her 
own powder by combining cream of tartar and 
soda. The results of this method were rarely sat- 
isfactory, as these ingredients were seldom com- 
bined in the right proportion, so that one would 
neutralize the other. Hence a certain amount of 
one or the other ingredient appeared in the 
bread in its original state. 

Honest baking powders combine the ingredients 
in exact proportions thus obviating this difficulty ; 
but the large demand for this commodity has 
led to its wholesale and pernicious adulteration, 
thus throwing on the market a large amount of 
cheap, low grade, and deleterious powders. In 
these cheap powders, alum is a very prominent 
ingredient. 

The effect of this aluip powder upon the system 
is very marked — producing '* headache, indigestion, 
flatulence, constipation, diarrhea, dysentery, palpi- 
tation and urinary calculi." When fed to dogs 
they became sick, and after a short time refused 
the biscuit, preferring to starve rather than eat 
them. Dr. Mott claims that alum renders the 
gastric juice incapable of digesting food, and 
causes inflammation of the stomach and bowels. 

Cheap powders and those sold in bulk are uni- 
versally bad. It is always best to select some 
brand known to be pure, and use no other. 



Diseased amd flDULrnsRAiTED Poods. 273 

Canned Fruit and Vegetables. 

The following clipping from the London Globe 
will give some idea of the danger arising from 
the use of canned vegetables : — 

*' Those who love tinned green peas, should, it 
appears, arm themselves with suspicion before 
making a purchase. In a police case at Liverpool, 
it was stated that dealers in these dainties do not 
give any warning to the public, even when they 
know their goods to be poisonous, * unless their 
customers are suspicious persons.* When this hap- 
pens, on goes a label stating that * these peas are 
slightly colored, but insufficiently to be injurious 
to health.' But any confiding customer is left in 
ignorance as to the addition of coloring matter, 
the belief of the dealers being, apparently, that this 
is one of the instances in which it would be folly 
to be wise. Inasmuch, however, as the coloring 
matter often contains poison, we think it would 
only be fair to give the public some choice in the 
matter. It was proved by the public analyst dur- 
ing the hearing of the case which led to these in- 
teresting revelations, that the tin of peas sold by 
the defendant to the plaintiff contained two grains 
of crystalized sulphate of copper. This quantity 
is sufficient to exercise an injurious effect on hu- 
man health, although not, perhaps, to a dangerous 
degree, and there can not be much doubt, there- 
fore, as to the necessity of stopping the sale. The 
defendant could only urge that the public insist on 
having green peas, and, as the required color must 
be produced by artificial means, he resorted to 



274 Bl^EAI^FASin, DlNKEI^ AND SUPPEI^. 



what he considered the least harmful adulterant. 
That may be so, but all the more need to warn 
would-be purchasers to beware of carrying" their 
love ol beauty to the extent of injuring the coats 
of their stomachs." 

Peas, beans, etc., cannot undergo the process of 
canning and retain a bright green color. If they 
are thus colored, they are unfit for food. 

The greatest evil arising from the use of tinned 
fruit, especially the acid varieties, arises from the 
fact that lead-tin is sometimes used, and poisons 
the whole contents. The lead in the solder is also a 
source of poison. Noted cases of lead poison- 
ing from the use of tinned fruit have come under 
the notice of the medical profession from time 
to time. The modern glass jar with its porcelain- 
lined top is absolutely safe and should be used 
altogether. 

Vinegar and Pickles. 

Vinegar is subject to the most mischievous 
adulterations, sulphuric and other acids being 
used freely in its compounding. Most of the cider 
vinegar used is but a compound of acids. If used 
at all vinegar should be known to be pure. The 
old-fashioned plan of the housewife making the 
supply for family use is to be preferred. 

Pickles are colored with salts of copper to a 
dangerous degree. If of a bright green color, shun 
them, for they are dangerous. 



WAI^MIMG and UEMJniLiAIHIOM. 



/D 






[f!^*>:Warniing *| Ventilation.^ 





-?^ 







O closely related are the subjects of Warm- 
ing and Ventilation, that it seems neces- 

sary to treat them both in the same 

^^^{5 chapter. We shall endeavor to free these 




'^MMi subjects from all technicalities, and shall 
f «i|6*f advocate no appHances except such as 
are within the reach of the masses. 
One of our most popular health writers speaks 
on this subject as follows : — 

" So much has been written on this subject by 
nearly all classes of writers, and so universal has 
been the acknowledgment of its vital importance, 
that it would seem to be, of all others, the sub- 
ject on which the people must be fully and thor- 
oughly informed. While this is very probably the 
case, we are nevertheless constrained to believe 
that although scarcely a person can be unac- 
quainted with the evils resulting from inattention 
to proper ventilation, yet so little regard is paid 
to hygienic agencies in general, and to this one 
in particular, by the masses of the people, that in 



276 Bl^EAI^PASJIT, DlMMBr? AriD SUPPEI^. 

actual practice perhaps no one condition essential 
to the maintenance of the integrity of the vital 
organs is more utterly disregarded than this. 
The condition in which we often find the lecture 
hall, the court room, or even the church, is evi- 
dence of this. Nor is this the case only with the 
masses, or vulgar classes of the people, who per- 
haps might be partially apologized for on the 
grounds of ignorance ; but it is equally true with 
those from whom we have a right to expect bet- 
ter things, and to whom society has been taught 
(unfortunately, indeed), to look for succor and pro- 
tection from the ravages of death and disease." 

The necessity for ventilation arises from two 
causes, ist. The system requires a constant sup- 
ply of oxygen to sustain the vital processes con- 
stantly going on, and 2nd. As the result of these 
processes, large amounts of different kinds of gases 
are evolved, which are very inimical to life. The 
objects to be attained by ventilation are, there- 
fore, two-fold : First, to maintain a sufficient sup- 
ply of oxygen, and Second, to carry off the pois- 
onous gases which have accumulated. 

The one Impurity In the atmosphere to which 
our attention should be directed, is 

Carbonic Acid Gas. 

Compared with this, other impurities which are 
apt to affect the atmosphere of a room are insig- 
nificant. 

The causes producing this poisonous gas are 
various. First, In respiration large quantities are 
given off from the lungs in exchange for the ox- 



tOAI^MIMG AND UBN»niDAiniOH. 277 



ygen taken in. Second, exhalations from the skin. 
Third, candles, lamps and gas jets consume large 
quantities of oxygen, and give off carbonic-acid 
gas, and, Fourth, our fires for warming and cook- 
ing use much oxygen, but if the draft be good 
and the combustion perfect, the deleterious gases 
are carried off with the smoke, and hence will 
hardly come in as a gas producing element. 

The general impression has been that carbonic- 
acid gas is lighter than the atmosphere of the 
room and therefore rises to the ceiling. Just the 
opposite of this is the truth. It is one-half heavier. 
That is, a cubic foot of carbonic-acid gas weighs 
one-half more than a cubic foot of atmospheric 
air. Of course the force of gravitation will carry 
it to the lower part of the room. This may be 
proved if a person is curious enough to try the 
experiment, by shutting himself into a small bed- 
room, placing two candles in the room, one on 
the floor, and one near the ceiling. In the morn- 
ing the candle near the floor will be burning very 
dimly, if not entirely extinguished, as carbonic- 
acid gas will not support combustion, while the 
candle near the ceiling will be burning as brightly 
as ever. 

Ceiling ventilation is therefore entirely inade- 
quate to remove this gas from the room. The 
gas must be taken where it is, from the lower 
part of the room, and all other modes will not 
accomplish the desired result. 

From the foregoing we can now see that the 
old-fashioned fire-place was the best ventilator 
ever invented. But as the cost of fuel renders 

18 



278 Bl^EAI^PASlI, DIMNBI^ AND SUPPEI^. 

this impracticable in most localities, we must en- 
deavor to find some other method. A flue with 
a register opening near the floor is the next best 
thing. But here we meet with one difficulty. In 
order to make the impure air ascend through this 
flue, a draught must be established. To effect this, 
gravitation must be brought to bear. For instance, 
if the air in the flue is of the same weight as the 
same volume of air on the outside of the house, 
there will be an exact balance, and no draught. 
But if the air in the flue can by some means be 
made lighter than the air on the outside, it will 
be pushed out by the heavier air crowding up the 
lighter on the same principle that a piece of cork 
will rise to the top of water, or that a balloon 
will ascend when filled with gas lighter than the 
surrounding air. 

By returning to the fire-place, we can see how 
admirably this was accomplished. The fire heated 
the air in the chimney, thereby rendering it lighter 
than the outside air. The colder and heavier air 
near the floor, which rushed in to displace the 
lighter, warm air of the room, was in its turn 
heated and expelled, thus creating a draught Avhich 
effectually cleared the room of impurities. 

Let us apply the same principle to the flue. 
By some means raise the temperature of the air 
in the flue higher than the outside air, and you 
have employed a force which will make a con- 
tinual draught. This may be done by applying 
heat to the bottom of the flue directly, as in the 
case of the fire-place, or by bringing it in contact 
with, or surrounding, the chimney. The heat con- 



TOai^mimg and UENHtiLATion. 279 

veyed from the chimney where there is a fire, to 
the flue, will be sufficient to rid the room of ir- 
respirable gases. 

But w^here a constant amount of atmosphere is 
being removed from the room a new supply must 
be introduced to take its place. Otherwise all our 
efforts to remove impure air wall be futile. 

The objections to the introduction of fresh air 
through windows during the cold season of 
the year are that an unpleasant draught of cold 
air will be created, and, as cold air is heavier 
than warm air, it will necessarily fall to the floor, 
producing a stratum of cold air around the feet 
while our heads are bathed in heated air, thus vio- 
lating the old maxim, " Keep your feet warm 
and your head cool." 

If, by some means, the fresh air, as it is brought 
into the room, could be warmed to the tempera- 
ture of the room, this w^ould be avoided. If the 
fresh air should be carried under the floor, and 
be first brought in contact with the stove, and 
warmed, it would then be of the same specific 
gravity as the air in the room, and will diffuse 
itself throughout the room, and thus prevent the 
stratum of cold air near the floor, and so obviate 
much of the suflering from cold feet and hot heads 
which is the result of the present plan of introduc- 
ing cold air. 

In the use of the furnace this difficulty is over- 
come. The air from the outside is passed over 
the heater and warmed before reaching the room. 
But great care should be taken to have the source 
of air pure, and to have sufficient quantity passed 



280 Br^EAI^PASIT, DINNEI^ AND SUPPBr?. 

in to take the place of impure air passed out 
through the flue. 

Much objection has been raised to the use of 
both furnaces and stoves upon the ground that 
they burn out the moisture from the air. This is 
not the case in reaHty ; but the effect produced is 
the same as though it were true. It is argued 
that the moisture being burned out of the atmos- 
phere, it would absorb moisture from the lungs 
and throat of the person breathing it, leaving the 
throat and lungs parched and dry ; and from the 
skin, drying up the moisture which always exists 
to a greater or less amount all over the surface 
of the body, leaving that also parched, dry, and 
unnatural, and thus making the whole person sus- 
ceptible to colds, and throat and lung difficulties. 

This difficulty is easily remedied by permitting 
the heated air of the furnace to pass over a sur- 
face of heated water, and by having some arrange- 
ment connected with the stove to contain water 
which will be warmed by the stove and open to 
the air of the room. 

In many houses window ventilation is the only 
recourse. In this case, the best way is to lower 
the window from the top and raise it from the bot- 
tom. We have seen an arrangement to shut into 
the window which admitted the air through small 
apertures covered with wire cloth, which prevented 
a disagreeable draught. 

By whatever method a room is ventilated, it 
should be thrown open every day and thoroughly 
aired. 



WAr?MING AHD UEMIITILAIHION. 



28 1 



Appliances for Heating and Ventilation. 

The principles of heating- and ventilation are 
simple, although the appliances are various. Usu- 
ally the only provisions made are the air-tight stove 
for heating, and the direct draft of air from the 
windows for ventilating. In this matter we have 
not improved upon the methods of our forefathers, 
for it is conceded that with the open fire-place to 
draw up the impure air, and plenty of openings 
where pure air could enter, their facilities for ven- 
tilation were almost perfect. Modern improve- 
ments have made almost air-tight houses and air- 
tight stoves, and now nature demands that art im- 
prove the methods of warming, and ventilating-. 

Many plans have been advo- 
cated from time to time, but 
their complication and expense 
have prevented their general 
adoption. The objects to be 
attained are, First, to take 
from the room the impure air 
lying near the floor, where, as 
seen in previous pages, the 
poisonous g-ases settle. Sec- 
ond, to introduce pure air in 
such a, manner that it shall 
not create a draft, or settle 
near the floor in a cold vol- 
ume to chill the feet and limbs. 
The lightness of heated air, which causes it to 
rise, can be utilized in accomplishing this re- 
sult. Fig. I represents perhaps the simplest 




FIG. I. 



282 



Bl^BAI^PASrn, DiNNEr? AND SUPPBI^. 



method ever advocated. The stove pipe enters 
the chimney at E, and runs the whole length of 
the chimney. The heated smoke passing through 
this pipe heats the air in the chimney, which, 
becoming lighter, passes out at the top as in- 
dicated by the darts, and is replaced by air 
from the floor of the room passing in at D. By 
making one large chimney in the centre of the 
house, and throwing the smoke of all the stoves 
into the pipe in its centre, a draft of great power 
can be obtained for the ventilating flue, and 
by making openings near the floor in all the 
rooms through which the flue passes, the deleteri- 
ous gases can be carried off. 

To introduce fresh air from 
the outside, it is brought in 
through the pipe A, and dis- 
charged into the sheet-iron druift 
C, thus bringing the fresh air in 
direct contact with the stove, 
which heats it before it passes 
^ Jy^^ ^ iJL ^^^^ ^^^ room. The opening in 
the fresh air pipe B, is closed 
with a damper when the air is 
coming from the outside. This can be opened 
into the room, thus shutting off the supply of 
air from the outside. This may be done when 
first building a fire, and before the room is 
warmed. 

Fig. 2 represents another plan which accom- 
plishes the same result without the use of the 
special ventilating flue. It is an open ventilating 



zi. 




FIG. 2. 



stove, called "The Fire on the Hearth," which 



TOAI^MING and UENimLAITIpN. 



283 



may be placed anywhere in the room. The open 
front near the floor takes up the impure air as 
did the open fire-place of our forefathers, while 
pure air from the outside is introduced at the bot- 
tom, passes around the fire, and out into the 
room from the top. The only objection to be 
urged to this is the extra cost of fuel where it is 
expensive. 




FIG. 3. 

Fig. 3 shows a longitudinal section ot a plan by 
Mr. A. C. Martin, of Boston, for heating and ven- 
tilating a small school-house. " The heater is an 
encased stove, by which the fresh air for ventila- 
tion, which enters beneath it from the outside, is 
warmed and discharged into the room above the 
heads of the pupils. The foul air is drawn out of 
the room through numerous hooded apertures in 
the floor, which open into four ducts beneath the 
floor, only one of which can be seen in the figure. 
The ducts lead to a ventilatlng-chimney B, which 
is kept warm by the smoke-pipe of the stove pass- 
ing upward inside the chimney. A small stove 



284 Bl^BA.i;PASJP, DIMKEI^ AND SUPPEI^. 



may be placed in the chimney for summer venti- 
lation. Cold-air inlets are provided at the ceiling 
to temper the air of the room when it is too 
warm, and to furnish additional fresh air. Hori- 
zontal reflectors under these openings direct the 
currents of air along the ceiling." 

To have perfect ventilation, we must look to 
the houses yet to be built, and we urge upon 
everyone intending to build a due consideration 
of the subject of ventilation before placing his 
plan in the hands of the builder. 

The following article clipped from the Youth's 
Companion of April, 1884, from the pen of Prof. 
R. Ogden Doremus is so much to the point in 
this connection that we append it entire : — 

Poisonous Gases in Our Homes. 

" The tardy discovery of the properties of gases 
is most remarkable. 

"In olden times, when men descended into cer- 
tain caves of the earth, their torches were extin- 
guished and they themselves were strangled to 
death. In other caverns the lights caused terrific 
explosions, which too often proved fatal to the in- 
truders, and hence there existed a belief that 
ghosts or hobgoblins inhabited subterranean places 
to protect and preserve the metal and gems hid- 
den in the earth. 

*' Three centuries were required for the acquire- 
ment of an accurate knowledge of the physical and 
chemical properties of the gas with which almost 
every school-boy now amuses himself, viz., hydro- 
gen. 




Gases in Sleeping Rooms.— In breathing \vt3 inhale the pure air, con- 
taining the life-giving Oxygen, and exhale carbonic-acid gas, which is a poison. 
This gas settles nearthe floor, as shown by the blue of the illustration, and 
does not rise as some suppose. The illustration represents a section of a 
small bed-room. The candle requires Oxygen, and there is so little of it 
near the floor that the candle is nearly extinguished, while the one on the 
stand burns brightly in the i)urer air above. Sleeping rooms should always 
have ventilation. 




To Escape from a Evtrning Building.— Smoke rises as sliown in the 
illustration. If tliere is any fresh air it is near the floor. Keej) the head 
as near the floor as ])ossible. A wet blanket thrown around the i)erson will 
be a great protection. 



Bl^EAI^PASnT, DiNNEr? AND SUPPEI^. 287 



" Oxygen, the most distinguished of all the gases, 
eluded the intellectual vigilance of man until with- 
in a few hundred years, though it is the element 
which outweighs all the others in our planet ; the 
one which has acted the most distinguished role 
not only in the drama of life, but even in the earli- 
est epochs of our world's history, before plant or 
animal existences adorned the surface of the globe. 
It has been, and still is, the high archangel of the 
Almighty, the spirit of spirits, the vital air, the 
oxygen of Priestly, Lavoisier and Scheele. 

" Even now, when we possess a knowledge of 
those gases, the public are neglectful of the obvi- 
ous lesson which can be derived from it. 

"When carbon is burned we know that two un- 
wholesome products result, — carbonic acid and car- 
bonic oxide gases, or carbon dioxide and carbon 
monoxide. 

" Every candle, lamp, or gas-jet that burnes pro- 
duces this injurious gas and abstracts oxygen from 
the air of our rooms. Every large gas-burner con- 
sumes as much oxygen, and discharges as much 
carbonic acid gas per hour as ten persons of aver- 
age weight would do in breathing. 

" When gala night tempts us to increase the 
number of burning jets, let us therefore remember 
the inevitable result. 

*' How astonished we should be if our fashion- 
able salons were heated during the winter season 
by a hard coal fire in the center of the room, 
with no device for the removal of the most prom- 
inent product of combustion, the carbonic acid gas. 
Yet such is our nightly practice when we light 



288 Bi^EAi^PAsni, DiNNEr? and SUppei^. 

our gas-jets and lamps ; and our places of public 
resort, with but few exceptions, afford us the 
same unwholesome pabulum for respiration. 

**In the 'Black Hole of Calcutta' one hundred 
and forty-six persons were confined in a room of 
eighteen cubical feet. There were two small win- 
dows on one side with iron gratings. The unfor- 
tunates were driven into this confined space at 
eight o'clock in the evening. By six o'clock the 
next morning all but three had suffocated, and 
most of the remainder died soon after of putrid 
fever. 

''They were not only deprived of the oxygen, 
which forms only one-fifth of the volume of the 
air, but were forced to inhale the carbonic acid 
and other exhalations from the lungs and skin. 

" How gladly we should hail and hasten the in- 
troduction of the incandescent electric light in 
our homes, lecture halls and churches ! The fila- 
ments of carbon which glow so intensely under 
the electric stimulus are encased in glass, and 
must be shut out from access of air. The trans- 
parent spheres are thoroughly exhausted, and with 
the greatest care, for the smallest amount of oxy- 
gen would be destructive to them. With these 
we may enjoy light without diminishing the vital 
air of our apartments, and without the introduc- 
tion of any impurity. 

"There are two popular prejudices antagonistic 
to the introduction of the electric light ; its cost 
and exceeding brilliancy. But even God's light is 
too bright to gaze at with unprotected eye, and 
He has so placed it that our organs of vision are 



WAT^MIKG and yBNUtlLiAiniON. 280 

shaded by our eyebrows and eyelashes. Thus we 
have a lesson as to the location of our brilliant 
lights ; that they should be above our heads, for 
even the candle flame is painful to read by, if on 
a level with the eyes. 

" If anthracite coal is burnt in a furnace, where 
the supply of air to the surface of the fire is lim- 
ited, the carbonic oxide passes up unburned. We 
frequently see the blue flame of this gas on the 
top of the chimneys of great factories, and on the 
top of the smoke-stack of steamboats. Sometimes 
this beautiful flame is many feet in length, and 
thus the fuel is not consumed most advantageously. 

'* A company in New York is manufacturing an 
Argand boiler, where the combustion is complete, 
and neither smoke nor carbonic oxide is dis- 
charged. The draft is produced by an aspirator, 
instead of a long chimney, and a quarter of the 
fuel is thus saved. 

" In the future we will probably see factories in 
full blast without smoke issuing from their chim- 
neys ; locomotives without smoke-stacks and ocean 
steamers without the miles of black smoke which 
now trace their course across the seas. But alas ! 
the house furnace is not yet constructed to secure 
this complete combustion of fuel. 

'' The two gases, carbonic acid and carbonic ox- 
ide, are iii^urious when inhaled in certain propor- 
tions and fatal in larger quantities. 

''That animals may recover from a brief inhala- 
tion of the carbonic acid gas, is constantly shown 
to visitors at the Grotto del Cane, near Naples. 

" A poor canine victim to human avarice is most 



290 Bl^BAI^PASm, DlNNEI^ AIJD SUPPEI^. 

unwillingly dragged into the cave to breathe the 
gas which incessantly wells up from volcanic depths, 
and after he has succumbed to its overwhelming 
influence, is tossed out to the fresh air, to be re- 
vived for the next visitors. The wretched dog is 
thus forced to die daily, sometimes hourly. 

"Between a circle of high mountains in Java is 
a locality strewn with the bones of animals and 
birds, relics of animation lost when the unknown 
creatures ventured into this valley and were un- 
able to escape from the baneful influence of this 
poisonous gas. They literally * descend into the 
valley of the shadow of death.' 

"No well can be dug, even to a slight depth, 
without accumulating some of this gas, which is 
frequently fatal to the workmen. 

"If a pigeon is placed in a jar of carbonic oxide 
gas, it dies almost as speedily as if forced to in- 
hale the vapor of the strongest prussic or hydro- 
cyanic acid. The gas has also proved instantane- 
ously fatal to human life, when breathed in a pure 
state, and when diluted it produces many and va- 
ried disturbances of the system, such as headache, 
dizziness, nausea, etc. 

" We not only generate hundreds of cubic feet 
of the deleterious carbonic acid each night our 
lamps and gas-jets are lighted, but during the whole 
twenty-four hours while furnaces are active, we 
generate this gas and its more potent associate, 
carbonic oxide. We imagine that they are deliv- 
ered by the chimney into the outer air. But in- 
stead of this they escape through the porous 



tt^AI^MING AMD UENIHIIjAIIIOM. 20i 



packing- of clay, plaster or cement used in con- 
necting the iron pipes with the furnace. 

"Although we congratulate ourselves in the fall 
that the furnace has been re-packed, we should re- 
flect that the iron expands when heated and con- 
tracts when cooled. Therefore when the first 
bushel of coal is burnt within the furnace, the me- 
talic part expands, while at the same time the ce- 
ment shrinks. Leaks are thus established during 
the first hour of its use. As the furnace cools, the 
metal contracts ; and still more so, if during a 
warm wave of weather, we are obliged to sup- 
press its activity, or withdraw its fuel entirely. 

'' If the hydrogen gas of the toy-balloon will es- 
cape through its india-rubber envelope, so that 
shortly after its purchase it fails to float in the 
air, we can comprehend how carbonic acid and 
carbonic oxide gases may pass through the porous 
packing, and even through the cast-iron furnace 
when red-hot. 

"Neither carbonic acid nor carbonic oxide can 
be detected by the sense of smell. This renders 
them the more dangerous, for they insidiously min- 
gle with the air in our homes. We introduce them 
through the lungs and skin to the innermost parts 
of our bodies. Here they accomplish their fell 
purposes. It is not, as physicians might term it; 
by acute poisoning, but chronic poisoning— a slow 
and gradual undermining of the health. 

"These gases also pass through the mason-work 
of our chimneys, and through flooring into our 
parlors and sleeping rooms. Both my assistant 
and myself suffered when we stood or sat behind 



292 Bl^EAK^PASOl, DlNNEI^ AND SUPPEr?. 

the long table for experiments in the chemical 
lecture-room of the College of the City of New 
York. One of the furnaces was under this local- 

ity. 

** On several occasions we analyzed the air which 
came up through the cracks and crevices in the 
floor, and found both the carbonic acid and car- 
bonic oxide gases, the latter varying from two to 
three per cent. 

*' As carbonic-acid gas is less poisonous than the 
carbonic oxide, it would be more wholesome if 
the combustion of the fuel were perfected. At- 
tempts have been made to accomplish this, by al- 
lowing a small quantity of air to enter through an 
aperture in the iron door of the furnace and to 
flow over the surface of the fire. The success is 
but partial. 

" Heating by the circulation of hot water, or 
steam, through pipes, if the furnace is outside of 
the building warmed, will effectively exorcise 
these evil gases. 

" We also commend the open fire-place, where 
the dismembered trees of the forest, or the black- 
ened and mummied remains of acient plant-life, 
may be sacrificed for our comfort and delight. 
■Here we witness their transmutation chiefly into 
the * gas carbonum' of Van Helmont, one of the 
very spirits from which they were evolved, by 
the mystic power of the Arch Magician, the Sun!" 







'-^^^f^^ 






n 

m C 

^ CD 

03 O 

> o 

be? . 

"SL ^-' O 

S o c 

^ o B 

O) ^ OJ 

'°±?'^ 

S ^-' "^ 

G oj cc 
O c,<u 

=- £"g 

is OS 

=^ »:-« 

rJQ Ct "■' 

<^ 2 be 



c3 



bio' 
>^ ^ G 



<D 



o2 - 

'I. t/j •f' 
o bjo , 

bfJ ft ^ 
.S * ^" 



^ S" 



M ^ b 









mJ^ o 
03 g 

9 « • 

p 0) be 



P4 



Df^aining and Sbwei^age. 



295 










U C H of the typhoid, malarial and 
other disorders may be attributed di- 
rectly to incomplete and improper 
drainage. Medical science teaches us 
'4 that both air and water carry disease 
i;^ germs from barn yards, cess-pools, 
privies, hen-coops and stagnant pools 
of water. It is, therefore,' of the ut- 
most Importance that due attention be given to 
the 

Proper Location of Our Houses. 

In selecting a site for building, be sure that the 
" lay of the land " will permit good drainage. A 
natural elevation, though slight, which will carry 
off all surface water from the house, is best. Avoid 
building in a locality where pools of water natu- 
rally remain for days after each rain, to become 
the prolific source of malarial poison. Barns, hen- 
coops, privies and cess-pools, should be located at 
a safe distance from the house, and if possible on 
land sloping away from it, so that all liquids would 



296 Bl^EAI^PASm, DINKEI^ AND SUPPEl^. 

naturally float from, instead of toward, the house. 
Sunlight is also a very important requisite to a 
healthful home. Shade trees and trailing vines 
should not be allowed to so encroach as to pre- 
vent the free entrance of sunlight to every nook 
and corner. Rooms, particularly sleeping rooms, 
should be located with especial reference to the 
free introduction of sunlight and air. 

Cellars 

Are frequently a fruitful source of disease. The 
house is often located so close to the ground that 
the rooms immediately over the cellar are always 
damp because of the latter being illy ventilated, 
mouldy, and of necessity a formidable factor in fur- 
nishing elements fostering disease. Add to this 
the presence of decaying vegetables, sprouting po- 
tatoes and rotting fruit, and you have an aggre- 
gation of causes, which, in its deleterious effects 
on the human organism, it is impossible to esti- 
mate. Whole families are sick and ''miserable'* 
each spring, and wonder ''what ails them," when, 
if they would clean out their cellars, ventilate them 
thoroughly and whitewash the walls, all their dif- 
ficulties would disappear. 

The cellar should have at least eighteen inches 
of its wall above the ground, with windows on all 
sides, so as to allow a free circulation of air. The 
ground should slope away from the house on all 
sides so that no surface water can find entrance 
to the cellar, which should be kept perfectly dry. 
The walls and ceiling should be whitewashed two 
or three times a year. 



it 






01 < 



^ 









o « 



en P 

ft n 
3. ^T* 



°2 



"5 







Dl^AINiriG AND Sewei^ags. 299 

The contents of the cellar should always be 
kept clean and sweet. Decaying vegetables should 
be removed and buried at once. It is as bad to 
have them in your cellar as in the house. Its 
sides should be of stone and not of wood ; as de- 
cayed wood is as bad as decomposed vegetables. 

Cesspools. 

In localities where there are no sewers to carry 
off slops and sink water, it is well to prepare a 
cesspool, if proper precautions are taken to pre- 
vent the filthy gases from entering the house. 
The cesspool should be located at some distance 
from the house, in ground lower than that on 
which the house stands, if possible, and should be 
provided with a ventilating shaft from four to six 
inches in diameter, and high enough to carry the 
gases above the height of any of the windows in 
the house. The drain pipe, as it leaves the house, 
should be provided with what is known as an S 
trap, which should be located so as to always 
hold enough water to close the pipe from the re- 
turn of gases. 

A few crystals of copperas kept constantly in 
the sink, is a good precaution against bad odors. 
Another excellent precautionary measure is to 
pour into the sink, once a week, a gallon of water 
in which a pound of copperas has been dissolved. 

The cesspool should be thoroughly cleaned out 
once a year or a new one made. 

Barn-yards and Out-houses 

Should always be located at a safe distance from 
the house, and far away from cistern and well. 

19 



300 Bl^EAIi^FASm, DIKNEI^ AND SUPPEI^. 

Pig-pens, hen-coops, barn-yards and privies are all 
sources of contamination, and should never be 
clustered around the dwelling. All accumulations 
of filth should be removed, from time to time, and 
such disinfectants employed as will neutralize any 
noxious vapors that may arise. 

Many plans have been devised to prevent the 
privy from becoming a disease-producing element. 
The vault is perhaps the worst contrivance of all. 
But if employed, the seats should be provided 
with tight-fitting covers, and a ventilating chim- 
ney should extend from the vault to some distance 
above the roof Lime, ashes and dust should be 
be used freely. And yet in spite of all precau- 
tionary measures, the deep vault is absolutely 
dangerous. The decaying mass of impurity which 
continually accumulates, can, in many cases, ac- 
count for the terrible cases of typhoid fever which 
seem so mysterious as to their origin. 

Probably the best plan is to use large sheet- 
iron pails, to which dust may be added as they 
are filled. If several neighbors would club to- 
gether and hire some one to remove them once a 
week, the expense would be light. In the winter 
time a shallow excavation might be made and 
used instead of the pails, provided it were well 
cleared out when spring approaches. It is worth 
while to spare some time and expense on matters 
of such vital importance to life and health. 

Piles of garbage should never be allowed to 
accumulate in the yard, as poisonous gases are 
sure to be evolved in their decomposition. It is 
best to bury them safely. 




ILX.TJ"SXE,A.TIITC3- IRUX^SZ 3, 



Poisoning aud Disowning. 



30y 



n 



S^^PoisoniRg and Drowi]irjg.j^^fc 



'-"-'ir'irw 



7T^^ 



i 



Y prompt and Intelligent effort In cases 
of accident, many lives might be saved 
_^_ that arc now lost. In treating the sub- 
^1^^^ jcct of drowning, we quote in full a pa- 
MAfe P^^ prepared by the committee on accl- 
rVlkT <^^ents of the Michigan State Board of 
Health. The rules of treatment are con- 
cise, and will be found efficient. 

To Resuscitate the Drowning. 

''Rule i. — Remove all Obstructions to Breath- 
ing. Instantly loosen or cut apart all neck and 
waist bands ; turn the patient on his face, with 
the head down hill ; stand astride the hips with 
your face toward his head, and, locking your fin- 
gers together under his belly, raise the body as 
high as you can without lifting the forehead off 
the ground, and give the body a smart jerk to 
remove the mucus from the throat and water 
from the windpipe ; hold the body suspended long 
enough to slowly count one, two, three, four, fire, 
repeating the jerk more gently two or three times. 

"Rule 2.~Place the patient face downward, and 
maintaining all the while your position astride the 
body, grasp the points of the shoulders by the 
clothing, or If the body Is naked, thrust your fin- 
gers into the armpits, clasping your thumbs over 



304 Bl^EAI^PASiP, DlMNEI^ AND SUPPEI^, 

the points of the shoulders, and raise the cJicst as 
high as you can without Hfting the head quite off 
the ground, and hold it long enough to slowly 
count one^ two^ tJiree. Replace him on the ground, 
with his forehead on his flexed arm, the neck 
straightened out, and the mouth and nose free. 
Place your elbows against your knees, and your 
hands upon the sides of his chest over the lower 
ribsy and press dozvnzvard and inzvard with in- 
creasing force long enough to slowly count one^ 
two. Then suddenly let go, grasp the shoulders as 
before and raise the chest ; then press upon the 
ribs, etc. These alternate movements should be 
repeated ten to fifteen times a minute for an hour 
at least, unless breathing is restored sooner. Use 
the same regularity as in natural breathing. 

"Rule 3. — After breathing has commenced, re- 
store the animal heat. Wrap him in warm blank- 
ets, apply bottles of hot water, hot bricks, or any- 
thing to restore heat. Warm the head 7iearly as 
fast as the body, lest convulsions come o?t. Rub- 
bing the body with warm cloths or the hand, and 
slapping the fleshy parts, may assist to restore 
warmth, and the breathing also. If the patient 
can surely swallow, give hot coffee, tea, milk, or a 
little hot sling. Give spirits sparingly, lest they 
produce depression. Place the patient in a warm 
bed, and give him plenty of fresh air ; keep him 
quiet. 

^^ Avoid delay. A moment may turn the scale 
for life or death. Dry ground, shelter, warmth, 
stimulants, etc., at this moment are nothing, — ar- 



©oisoNiNS AND Disowning. 305 

tificial breathing- is everything': it is the one rem- 
edy^ — all others are secondary. 

''Do not stop to remove wet clotJiing before ef- 
forts are made to restore breatJiing. Precious 
time is wasted, and the patient may be fatally 
chilled by exposure of the naked body, even in 
summer. Give all your attention and effort to re- 
store breathing by forcing" air into, and out of, the 
lungs. If the breathing has just ceased, a smart 
slap on the face, or a vigorous twist of the hair 
will sometimes start it again, and may be tried 
incidentally, as may, also, pressing the finger upon 
the root of the tongue. 

** Before natural breathing is fully restored, do 
not let the patient lie on his back unless some 
person holds the tongue forward. The tongue by 
falling back may close the windpipe and cause 
fatal choking. 

** If several persons are present, one may hold 
the head steady, keeping the neck nearly 
straight ; others may remove wet clothing, replac- 
ing, at once, clothing which is dry and warm ; they 
may also chafe the limbs, and thus promote the 
circulation. 

^'Prevent friends from crowding around the pa- 
tient and excludi^ig fresh air; also from trying 
to give stimulants before the patient can swallow. 
The first, causes suffocation ; the second, fatal 
choking. 

'''Do not give tip too soon. You are working for 
life. Any time within two hours you may be on 
the very threshold of success without there being 
any sign of it." 



306 Bl^EAI^FASW, DlHHEI^ AND SUPPEr?. 



The method employed by the U. S. Life-Saving 
Service is as follows : *' The patient, upon being 
taken from the water, Is turned upon his face, a 
large bundle of tightly rolled clothing is placed 
beneath the stomach, and the operator presses 
heavily upon his back over the bundle for half a 
minute, or as long as fluid flows freely from his 
mouth. 

*' The mouth and throat are then cleared of 
mucus by introducing into the throat the end of 
a handkerchief wrapped closely around the fore- 
finger, the patient is turned upon his back, under 
which the roll of clothing is placed so as to raise 
the pit of the stomach above the level of any part 
of the body. If an assistant is present, he holds 
the tip of the patient's tongue, with a piece of 
dry cloth, out of one corner of the mouth, which 
prevents the tongue from falling back and chok- 
ing the entrance to the windpipe, and with his 
other hand grasps the patient's wrists and keeps 
the arms stretched over the head which increases 
the prominence of the ribs, and tends to enlarge 
the chest. The operator then kneels astride the 
patient's hips and presses both hands below the 
pit of the stomach, with the balls of the thumb 
resting on each side of it and the fingers between 
the short ribs, so as to get a good grasp of the 
waist. He then throws his weight forward on his 
hands, squeezing the waist between them with a 
strong pressure, while he counts slowly onCy twOy 
ihi^ee^ and, with a final push, lets go, which springs 
him back to his first kneeling position." 



^OISOMING AriD Dl^OWMIKG 30" 



Sylvester's Method. 

After clearing- the mouth of dirt and Faliva 
and drawing the tongue forward, the patient is 
laid upon the back with the sholders and head 
slightly raised. The operator then kneels behind 
his head, grasps the arms just above the elbows, 
and draws them steadily upward until they meet 
above the head. By this means, the ribs are 
elevated, and inspiration is produced. The arms 
are then brought down to the sides of the chest, 
the ribs being compressed against the chest, so 
as to produce expiration. These movements are 
to be repeated twelve to sixteen times a minute. 
"The application of electricity, and the use of 
alternative hot and cold applications to the spine, 
are of service in cases in which they can be used 
efficiently ; but they should not be allowed to 
interfere with artificial respiration, which is the 
most important of all measures. In suffocation, 
choking, strangling, hanging, and whenever respi- 
ration is suspended by any cause whatever, the 
methods of artificial respiration from the use of 
chloroform or any anaesthetic, the head should ba 
placed lower than other parts of the body, so as 
to favor the circulation of the blood in the brain. 
In fact, standing the patient upon the head, is of 
almost as much Importance as artificial respiration. 
Lightning-Stroke. 

Suspended respiration In consequence of light- 
ning-stroke, also calls for the application of arti- 
ficial respiration. Any one of the methods above 
described may be employed. Burns, fractures of 



308 Bl^EAI^PASJH, DIHNEI^ AND SnppEi^. 

the bones, paralysis, and various other Injuries 
which result by injury from lightning, should be 
treated as when produced by other causes. 

Freezing. 

" Parts which have been frozen should not be 
thawed too quickly, as more harm will be done 
by the rapid thawing than by the freezing. If a 
person has been exposed to the cold so long that 
considerable portions of the body are frozen, he 
should be caiefully kept away from the fire or a 
very warm room, being first brought into a room 
of quite low temperature, where the frozen parts 
should be rubbed with melted snow or very cold 
water, until they become pliable. The tempera- 
ture of the room should be gradually raised, as 
the parts are thawed. Sometimes it is necessary 
to continue rubbing for several hours before the 
interrupted circulation is restored. After this has 
been accomplished the parts should be annolntcd 
with sweet oil or vaseline. By this course much 
of the injury, which generally results from freezing, 
may be avoided 

" If ulceration takes place, the sore should be 
treated as directed for burns. 

** If a person finds himself in danger of freezing, 
through exposure in the open country in very 
cold weather, he should resolutely resist the drow- 
siness which will come over him, and keep moving 
until the last. If a piercing wind is blowing, he 
should take shelter in some hollow in which there 
may be an accumulation of snow. The snow it- 
self is not a bad protector from the cold, so that 



©OISOniNG AND Dl^OWMIWG. 309 

a person would be much safer in a snow bank than 
when exposed to the wind. 

Clothes on Fire. 
A little presence of mind at the moment when 
clothing- takes fire, will generally prevent the fright- 
ful burns often followed by fatal consequences, 
which occur by the clothing taking fire. On the 
occurrence of this accident, from whatever cause, 
the individual should at once envelop himself in 
a blanket, cloak, shawl, carpet, rug, or any other 
article by means of which the flames may be 
smothered. Fire cannot burn without air. By 
depriving the fire of oxygen, the flames may be 
speedily extinguished. 

Swallowing Foreign Bodies. 

"Small coins, buttons, and other round objects 
generally create no very great disturbance if they 
reach the stomach, as they generally do. Much 
unnecessary alarm is often felt when articles of 
this kind have been swallowed. It is well to re- 
member, in these cases, the ingenious remark of 
an eminent physician, to a mother who was much 
troubled because her son had swallowed a quar- 
ter. He assured her that she need have no fears 
if she was sure the quarter was a good one, for 
good quarters would always pass. Pins and nee- 
dles swallowed often find their way to the surface 
of the body after working through the tissues, 
sometimes for months and even years. Angular 
bodies sometimes do considerable harm, not only 
during the act of swallowing, by laceration of the 
gullet, but after reaching the stomach, in passing 



310 Bl^SAI^PASUl, DlHNEI^ AMD SUPPEI^. 

through this organ to the intestines. In order to 
obviate, as nnuch as possible, the danger of injury 
from objects swallowed, the patient should be di- 
rected to eat freely of rather coarse vegetables, so 
as to distend the stomach and bowels. 

Choking. 

" Sometimes portions of food, or foreign bodies' 
of various sorts, become lodged in the throat in 
such a w^ay as to produce interference with respira- 
tion by choking. The head should be held low, 
and an effort should be made to remove the ob- 
struction with the finger. The advice ' to go down 
on all fours and cough' is excellent. The plan 
usually followed by mothers in case of choking in 
children, holding the head down, and striking the 
back vigorously, is a good one. Pressing upon the 
Adam's apple, will sometimes cause an obstruction 
to be expelled. When a body becomes lodged in 
the gullet, much difficulty is sometimes experi- 
enced in dislodging it. It is sometimes necessary 
to pass an instrument down the throat for that 
purpose. What is known as the bristle probang 
is the best instrument for this purpose. 

** Very small fish-bones can usually be dislodged 
from the throat by swallowing some rather hard 
food, as crackers or a crust of bread coarsely 
chewed ; but when larger bones are caught in the 
throat, no attempt should be made to push them 
down, as is often done. They should be removed 
from above by a surgeon. 



Poisoning and Disowning. 311 

Dirt in the Eye. 
** Dirt on the eye Avould be a more proper ex- 
pression, as foreign bodies lodged upon the sur- 
face of the eyeball, or beneath the lids, are not 
really in the eye, but upon it. Although they 
sometimes cause serious mischief, as well as much 
pain and inconvenience, they are by no means so 
dangerous as foreign bodies lodged in the eye, or 
within the eyeball. Particles of sand, dust, or other 
substances in the eye, may be very easily removed 
by the corner of a handkerchief, or by drawing 
the upper lid away from the eye, and gently strok- 
ing over it in a downward direction. Violent 
blowing of the nose, with the eyes tightly shut, 
will often suffice to remove particles which are 
not imbedded in the mucous membrane. Little 
bodies known as eye-stones, obtained from certain 
mollusks, have no specific virtue, although they 
are often used for the purpose of removing dirt 
from the eye. Flaxseed is often employed for the 
same purpose. The way in which these objects op- 
erate is by producing a profuse flow of tears, 
which carries away the obstruction. They are not 
to be recommended. When particles of iron, cin- 
ders, or other foreign substances are imbedded in 
the mucous membrane, some blunt instrument may 
generally suffice to effect a removal, unless the 
cornea is the part involved. When the part is im- 
bedded in the cornea, care should be used in at- 
tempting to dislodge it, that it is not pushed 
farther into the tissues. Such particles may gen- 
erally be dislodged in the following manner : Let 
the patient hold the eye perfectly still, while the 



312 Brbai^pasjh, Dikhbi^ and SUppef?. 

operator passes back and forth before the cornea, 
and over the object, a knife with a sharp, smooth 
blade, gradually approaching nearer to the surface, 
until finally the foreign body is removed. When this 
is skillfully done, the eye may not be touched at 
all as the foreign body generally protrudes a lit- 
tle above the membrane. If the particle is im- 
bedded in the eye so deeply that it cannot be re- 
moved by any of the means described, a surgeon 
should be at once consulted, as much injury may 
result if the obstruction is not speedily removed. 

Lime in the Eye. 

"The intense burning of lime, or other caustics 
in the eye, is speedily relieved by the application 
of a little diluted vinegar or lemon juice. The eye 
should also be thoroughly washed. Water should 
be first applied, as it is generally most convenient. 
A solution of sugar is also recommended for neu- 
tralizing lime, as it combines with it to form sac- 
charate of lime. 

Foreign Bodies in the Ear. 

" Small objects, and sometimes insects, are fre- 
quently gotten into the ear. In some instances, flies 
have been known to deposit their eggs in the ear, 
which in due time were hatched into a nu- 
merous progeny of grubs. In attempting to re- 
move objects from the ear, great care should be 
taken that more harm than good is not done. By 
far the best of all measures for this purpose is 
gently syringing the ear with tepid water. The 
head should be bent to one side, and by means of 



I50IS0NIHG AND Dl^OWKIMG. 313 



the fountain syringe, elevated to a sufficient height 
to give a moderate force, a stream of water should 
be directed into the ear for some minutes. In 
nearly every instance the foreign substance will be 
removed. If the foreign body is an insect, a little 
glycerine may be introduced into the ear with a 
camel's-hair brush, or a feather. If these meas- 
ures do not succeed, a loop of fine wire or horse 
hair may often be employed with success. 

Foreign Bodies in the Nose. 

" Foreign bodies introduced into the nose, if not 
crowded too far up by injudicious attempts at re- 
moval, may generally be quite readily removed 
by forcibly blowing the nose, the mouth and the 
unobstructed nostril being tightly closed. Another 
plan is to blow the patient's nose for him 
by closing the empty nostril with the finger, 
and then blowing suddenly and strongly into the 
mouth. The glottis closes spasmodically, and the 
whole force of the breath goes to expel the but- 
ton or bean, which commonly flies out at the first 
effort. This plan has the great advantage of ex- 
citing no terror in children, and of being capable 
of being at once employed, before delay has given 
rise to swelling and impaction. Sometimes the ob- 
struction can be expelled by exciting sneezing. 
Care should be taken to avoid crowding the object 
farther in. A loop of wire or blunt hook, may in 
some cases be successfully used. A hair-pin an- 
swers very well for this purpose. The loop end 
should be first employed, and if this does not an- 
swer the purpose, one of the other ends should be 



314 Bl^EAI^PAST, DlNNEI^ AND SUPPBFJ. 

slightly bent in the form of a hook. A hair-pin 
may be used, as. a pair of pincers, in the absence 
of a better instrument. If the object is not tightly 
imbedded, or if it is of a soluble character, it may 
be washed out, making the water from a syringe 
pass up the unobstructed nostril and out at the 
one containing the foreign body, or by use of the 
post-nasal douche. 

Accidental Poisoning. 

" The human race is exposed to danger, from 
poisoning, on every hand. These enemies to life 
are not only produced in the various arts in which 
man is engaged, but are produced in profusion, by 
nature, under various circumstances, and often un- 
der such specious guises as to lender the most 
constant vigilance necessary to avoid injury. The 
Materia Mcdica also affords a long list of poisons, 
many of which are the most rapidly fatal of any 
known. Thus man is surrounded on every hand 
with danger to life from either direct or indirect 
poisoning, in addition to all the various other 
causes of disease to which he is liable. 

" In the strictest sense, a poison is any substance, 
which, when received into the body, occasions mor- 
bid action or disorders of the vital functions, since 
anything may become a poison if taken in suffi- 
cient quantity, as a person may be made sick by 
overeating, even of the most wholesome food. 
The general usage of the term, however, confines 
its application to such substances as when received 



©OISOMING AMD DISOWNING. 315 

into the body arc capable of producing death or 
severe iUncss. An antidote is some substance ca- 
pable of neutralizing, or favorably modifying, the 
injurious effects of the poison upon the system. 

General Treatment for Poisoning. 

" Whatever treatment is employed should be ap- 
plied with the utmost promptness and thorough- 
ness. As a general rule, the first thing to be 
thought of is an emetic. A teaspoonful of ground 
mustard, or an equal quanity of powdered alum 
in a goblet of warm water, generally acts with 
promptness. If neither alum nor mustard is at 
hand, a teaspoonful of salt may be taken in the 
same way, or tepid water, alone, may be employed, 
and if taken rapidly and in sufficient quantity, vom- 
iting will be very likely to occur. In case it is 
not produced promptly, the throat should be 
tickled with the finger or a feather. An eminent 
physician has recommended the following as a gen- 
eral antidote for poisons. It renders insoluble such 
poisons as zinc, arsenic, digitalis, etc., and so 
makes them inert. A saturated solution of sul- 
phate of iron, two ounces ; calcined magnesia, two 
ounces ; washed animal charcoal, or bone-black, 
one ounce. The iron solution should be kept in 
one bottle, and the calcined magnesia and char- 
coal in another. When wanted for use, add the 
contents of the two bottles to a pint of water, 
shake thoroughly, and take from three to six 
tablespoonfuls. 

20 



316 Bl^EAI^PASrn, DINNEF?, AND SliPPEF?. 

Specific Treatment in Case of Poisoning. 

" Nearly all cases of poisoning may be success- 
fully treated by means of some one of the follow- 
ing methods, the particular application of which 
is pointed out in the alphabetical list of poisons 
which follows them: — 

*' Give the patient at once a teaspoonful of ground 
mustard or powdered alum in a glass of warm 
(not hot) water, giving afterward several glasses 
of warm water. If vomiting is not quickly pro- 
duced, tickle the throat with the finger or with 
a feather. Repeat the vomiting until certain that 
the stomach is completely empty. If the poison 
is of an irritating character, give milk or white 
of egg after vomiting. 

ALKALIES. 

" Give two or three tablespoonfuls of vinegar in 
half a glass of water, or the juice of two or three 
lemons, then give three or four tablespoonfuls of 
olive-oil and a large draught of milk. Do not give 
emetics nor use the stomach-pump. Ammonia, a 
volatile alkali, when inhaled, should be antidoted 
by the inhalation of the vapor of hot vinegar by 
means of a vapor inhaler or an ordinary tea-pot. 

ACIDS. 

** Give a teaspoonful of baking soda in a glass of 
milk or water. In the absence of soda, give a 
teaspoonful of soft soap or an equal quantity of 



POISONING AND DISOWNING. 317 

shaved hard soap, magnesia, or chalk. Give white 
of egg and plenty of milk; but do not use emetics 
or the stomach-pump. 

MKTALT.IC POISONS. 

" Give white of egg, either clear or stirred in a 
little cold water, and a mustard or alum emetic. 
After the patient has vomited freely, give plenty of 
milk or white of egg, or a thin mixture of wheat 
flour and milk. Do not wait to get the egg if it 
is not convenient, but give emetic at once and 
egg afterward. 

NARCOTIC POISONS. 

" Give two or three tablespoonfuls of powdered 
charcoal. If a supply is not ready at hand, take 
a coal from a wood fire, quench it, fold in a towel, 
and crush as fine as possible with a hammer or 
mallet. Next apply Method i, or excite vomiting 
while the charcoal is being prepared. After the 
patient vomits, give charcoal again freely. It will 
do no harm in almost any quantity. Apply ammo- 
nia to the nostrils, give strong tea or coffee, and 
make alternate hot and cold applications to the 
spine. Also apply friction to the surface, and 
arouse the patient by walking him about, if possi- 
ble. When the respiration becomes very weak, ar- 
tificial respiration should be resorted to. 

COMPOUNDS OF ARSENIC. 

•'Apply Method i, and as soon as possible give 
Ihe sediment, or precipitate, obtained by adding 



318 Brbaj^pasht, Dinhbi^ ahd SUppei^. 

ammonia or soda to tincture of muriate of iron. 
The precipitate should be thrown on a towel, and 
rinsed with clean water two or three times. The 
tincture of iron can be obtained at any drug-store, 
and should always be kept in the house whenever 
arsenic in any form is kept. It is well to give 
milk and white of egg freely after the patient 
vomits. 

'* Apply Method i, then give strong tea or 
decoction of oak bark, or infusion of tannin. 

*' Pour cold water on the head, make alternate 
hot and cold applications to the spine, and resort 
to artificial respiration. Hot fomentations over 
the heart are useful to excite this organ to in- 
creased activity when it is flagging. Artificial 
warmth, friction to the surface, and the inhalation 
of ammonia are also useful measures. In case of 
asphyxia from anaesthetics, the patient should be 
held with the head downward while artificial res- 
piration is being practiced. 

''Apply Method i, then make cola applica- 
tions to the head, hot and cold applications to 
the spine, and surround the patient with hot 
bottles or hot water bags, or administer a hot 
bath or a hot blanket pack. Apply a hot fomen- 
tation over the heart. Make the patient drink 
copiously of hot drink of some kind. 



^OISONIIMG AND DISOWNING. 



319 



Poisons and their Antidotes. 



NAME 

OF 

POISON. 


ANTIDOTE 

AND 

TREATMENT. 


N A M E 

OF 

POISON. 


ANTIDOTE 
AND 
TREATMENT. 


Acid, Acetic 

Acid, Muriatic or 

Hydrochloric . . . . 

Acid, Nitric 


Method 3. 

Method 3. 
Method 3. 


Carbonic Acid Gas. 
Carbonic O.xide Gas. 
Castor Oil Seeds. . . 


Method 8. 
Method 8. 
Method 5. 
Method 8 


Acid, Sulphuric 

Acid, Hydrocyanic 
or Prussic 


Method 3. 

Mrthod 8 and inha- 
lation of ammonia 
and chlorine from 
moist chlorine of 
lime. 

Method 3. 

Method 3. Give also 


Chlorine Gas ,. 

Caustics (See Acids 

and Alkalies.).. . . 

Chloral 


Method 8 and inha- 
lation of ammonia, 
ether or alcohol, 
and steam. 

Method 5, artificial 

respiration with 

head down. 
Method 5, artificial 

respiration with 

head down. 
Method I, magnesia, 

plenty of tea. 
Method I, magnesia 

or chalk in milk, 

white of egg. 
Method 5. 
Method 5. 


Acid, Citric 


Chloroform 

Chloride of Iron 

Chromium 

Cocculus Indicus. . . 

Colchicum 

Copper, and its 

compounds 

Copperas 


Acid, Arsenious 

Acid, Carbolic 

Aconite 


powdered chalk or 
plaster, sweetened 
lime-water and 
milk. 

Method 6. 

Method 3. 

Method 5. 

Method 5. 

Method I. 


Alcohol 


Aloes 


Alum 


Method I. 


Ammonia 






lation of steam for 
several hours. 


Method 4. 

Method I, magnesia, 
large drafts of tea. 

Method 4. 

Method I. 

Method 3. 

Method I. 

Warm-water emetic 
milk and white of 
eggs. 

Method 8 and inha- 
lation of amiiin- 
nia, and of chlo- 
rine from moist 
chloride of lime. 

Method 5. 

Method 5 with fo- 
mentations over 
the heart. 

Method I. 


Anaesthetics 


Corrosive sublimate 

Cotton Root 

Creosote 


Antimony 

Arsenic and its prep- 


respiration. 
Method 7. 

Method 6. 


arations 


Cream of Tartar. . . 
Croton Oil 

Cyanide of Potash. 

Deadly Nightshade 
Digitalis 


Atrophia 


Method 5 


Aqua Fortis 

A(}ua Regia 


Nfethod 3. 
Method 3. 


Barium and its com- 
^ pounds 




Belladonna 


ber's or Epsom 
salts. 
Method 5 


Bitter Almonds, es- 
sence or oil of. . . 


Method 5 and inha- 
lation of chlorine 
from moist chlor- 
ide of lime. 

Method I. 

Method 4. 

Method 4. 

Inhalation of am- 
monia and vapor 
of alcohol. 

Method 5. 

Method 4. 

Method I. 

Method I. 

Method 3, 




Elaterium 


Bitter Sweet 


Ergot 

Ether 


Method I. 

^Icthod 8 with the 


Bismuth 


Blue Vitrol 


Fungi .... 


head down. 


Bromine 


Calabar Bean 

Calomel 


Fools- Parsley 

Fox-glove. . .,. 

Gases, poisonous... 


Method 9 
Method 5. 
Method 8. 
Method I. 
Method 5. 
Method 5. 
Method 6. 


Camphor 

Cantharides 

Carbolic Acid 


Garden Nightshade 

Gelsemium 

Green, Paris 



320 



Bl^EAI^PASHT, DINNEI^ AND SUPPEI^. 



Poisons and Their Antidotes--Continued. 



NAME 

OF 

POISON. 


ANTIDOTE 

AND 

TREATMENT. 


Green Vitriol 


Method I, magne- 
sia and copious 
draughts of tea. 

Method 2. 




Method 5. 
Method 5. 
Method 5. 
Method 3. 
Method 8 (See Cy- 
anide of Potash. 
Method 5 






Hydrochloric acid. . 
Hydrocyanic acid.. 

Hyoscyamus 


Indigo 


JMethod I magnesia 


Iodine 


in milk. 
Method I and starch 


Iodide of Potash. . . 

Iron, Chloride and 

Sulphate of 


or flour paste. 
Method I. 

Method I, magnesia 
and plenty of tea. 
Method I. 


Laudanum 

Lead and its com- 


Method 5. 

Method 4 and Glau- 
ber's or Epsom 
salts in tablespoon- 
ful doses in milk. 

Method 4 and Glau- 
ber's or Epsom 
salts in tablespoon- 
ful doses in milk. 

Method 3 large 


Litharge 


Lime 


Lobelia, Indian To- 


doses of sugar. 

Method 9. 
Method 4. 

Method 4. 
Method 5. 
Method 5. 
Method 3. 
Method 9. 
Method 5. 
Method g. 
Method 5. 
Method 4 
Method I. 
Method 4. 
Method I. 


Lunar Caustic 

Mercury, its com- 


Monk's-hood 


Muriatic acid 

Mushrooms 

Narcotics 


Nicotine 


Nightshade 

Nitrate of Silver. . . 
Nitrate of Potash. . 
Nitrate of Mercury 
Nitre 


Nitric acid 


Method 3. 

Method 9. 

Method 8. 

Method 3. 

Methods i and 8. 
Inhalation of chlo- 
roform. 


Notro-Benzol 

Nitrous-Oxide gas. . 
Nitro-Muriatic acid 
Nux Vomica 



NAME 

OF 

POISON. 


ANTIDOTE 

AND 

TREATMENT. 


Oil, Pennyroyal 

Oil, Savine 

Oil, Tansy 


Method I. 
Method 9. 
Method 9. 
Method 3. 
Method 9. 

Method 5. 


Oil, Vitriol 

Oleander 


Opium and its com- 
pounds 


Oxalic acid 

Paris Green 

Peach pits 


Give pulverized 
plaster or chalk, or 
sweetened lime 
water, and milk. 

Method 6. 

Method g. 

Method 2. 




Potato balls 


Method 9. 
Method 9. 


Phosphorus 

Poke 


Method I and skim 
milk. Do not give 
oil. 

Method,5. 


Potash 


Method 2. 


Potash, Bitartrate of 

Potash, Bichromate 

of. 


Method I. 

Method 4. Also 
give chalk or mag- 
nesia. 

Method 8 (See Cy- 
anide of Potash). 

Method I. 

Method I. 

Method 8. Inhale 
ammonia and 
chlorine from 
moist chloride of 
lime. 

Method 5. 

Method 2. • 


Potash, Cyanide of 

Potash, Nitrate of . 
Potash, Sulphate of 
Prussicacid 

Pulsatilla 


Quicklime 


Rhubarb 


Method I. 


Red Precipitate 


Method 4. 
Method 9. 
Method 4. 
Method 5. 
Method 2. 
Method 5. 
M°thod 5. 
Methods i and 8, in- 


Silver, Nitrate of. . 
Soothing Syrups . . . 
Soda, Caustic 


Stramonium 

Strychnia 


Sugar of Lead 

Sulphate of Copper. 
Sulphate of Iron... 


halation of chlo- 
roform. 

Method 4, Glauber's 
or Epsom salts in 
tab lespoonful 
doses in milk. 

Method 4. 

Method I, magne- 
sia and tea. 



SOISONIMG AND DISOWNING. 



321 



Poisons and Their Antidotes--Concluded. 



NAME 

OF 
POISON 


ANTIDOTE 

AND 

TREATMENT. 


NAME 
OF 
POISON 


ANTIDOTE 

AND 

TREATMENT. 


Sulphate of Zinc. . . 


Warm-water emetic, 
plenty of milk. 

Method 8. 
Method 3. 
Method 8. 
Method 3. 
Method 7. 
Method 5. 
Method I. 
Method 9. 
Method 9. 
Method 7. 


Verdigris 


Method 4. 
Method 4. 




Sulphuretcd Hydro- 


White Lead 

Water Hemlock... 

White Vitrol 

White Precipitate. . 

Wolfs-bane 

Yew 

Zinc, Chloride of. . 


Method 4, Glauber's 
or Epsom salts in 
tab lespoonful 
doses in milk. 

Method 5. 

Warm-water emetic, 
milk. 


Sulphuric Acid. . . . 
SulpiuirousAcidGas 

Tartaric Acid 

Tartar Emetic 


Tin, compoimds of 

Toadstools 

Tobacco 


Method 4. 
Method 5. 
Method 9. 
Method I. 


Vcratrum 







Through the kindness of our old time classmate, 
Dr. J. H. Kellogg, we are able to present to our 
readers the preceding able, condensed and com- 
prehensive treatise on Poisoning, Drowaiing and 
Accidents. It is taken from his " Home Hand- 
Book of Domestic Hygiene." This valuable house- 
hold work contains 1568 pages, fully illustrated, 
and is a vast Cyclopedia of Hygiene, Physiology 
and the treatment of disease. We have no per- 
sonal interests to serve, but from our knowledge 
of the subjects treated, and the able manner in 
which they are handled, we do not hesitate to say 
that this book should find its way to every house- 
hold in the land. Dr. Kellogg is Physician in 
Chief in the largest Medical and Surgical Sanita- 
rium in the world. Any letter of inquiry in 
regard to this valuable work addressed to him at 
Battle Creek, Mich., or to his general Western 
agent, W. D. Condit, Des Moines, Iowa, will, I am 
sure, receive prompt attention. 



P9, 



Bl^BAI^PASiIt, DIKNEI^ AMD SUPPEr^. 





ACTS in medical science teach us that 
much of the disease which falls to the lot 
of man, is not so much a visitation of 
Providence, as the result of his own igno- 
rance or carelessness. Nature's laws 
must be obeyed ; and although we may- 
violate them for a time with seeming im- 
punity, she is a strict accountant and remorse- 
lessly collects her dues in her own good time. 

One important factor in communicating disease is 
the atmosphere which surrounds us. It is a mis- 
take to suppose that all outside air is pure. Nor 
are personal presence and absolute contact always 
necessary to convey contagious diseases from one 
person to another. 

It is now known that the germs of disease are 
carried in the air, and a knowledge of their vital- 
ity and of the extent of territory they may cover, 
although emanating from a limited source, affords 
a solution to the problem of plagues and epidem- 
ics which have devastated whole kingdoms, almost 
depopulating them, so that by the masses they 
were regarded as direct " visitations of the Al- 
mighty." 



DlSINPEGiPAHinS. 323 



the simple overcoming of any offensive odor that 
may arise. Disease germs are often odorless, and 
therefore cannot always be detected by the ordi- 
nary senses. Neither will the destruction of any 
odor which may be present insure immunity from 
contagion. The copious sprinkling of cologne 
water is good so far as it serves to substitute 
a pleasant for an unpleasant smell, but in this sub- 
stitution there is no release whatever from the 
consequences of coming in contact with the in- 
fectious element. 

A disinfectant, to be of any avail must be of 
such potency as to destroy the vitality of the dis- 
ease germs, thus rendering them harmless. With 
some sources of infection it is useless to contend 
by a resort to the means usually employed as a 
protection against contagion. I should not re- 
main in a yellow fever district during the hot 
months unless duty demanded it. If I were living in 
close proximity to a frog-pond, engendering its 
myriads of malarial germs, to be floated by the 
atmosphere through my house, I would fill up the 
pond, or, if that were impossible, I would vacate 
the house. It would be folly to remain and at- 
tempt to combat them. But if there were a damp 
room in my house, which the sun could not reach 
and ventilation is impossible, and which in conse- 
quence becomes mouldy and a manufactory of foul 
gases loaded with disease germs, I should contrive 
a way to air it as thoroughly and as soon as pos- 
sible, and then make use of some powerful disin- 
fectant to destroy the vitality of the germs which 
remained. 



324 Bi^BAi^PAsrn, DiNNsr? and Slippei^. 

The following is, perhaps, the best treatise on 
Disinfection we have ever seen, and is taken from 
the ''Home Hand-Book of Domestic Hygiene," by 
permission of the author, J. H. Kellogg, M. D.: — 

Dry Earth 

"This 'is one of the best of all disinfectants for 
solid and semi-solid matters. It is a most excel- 
lent agent for deodorizing excreta. It operates by 
absorbing fluids and foul gases. It must be very 
dry, and the finer, the better. Sand is not good. 
Earth, if wet, is worthless. Dry, powdered clay is 
best. Coal ashes act mainly on the same princi- 
ple, and are good. Dust from the road is a very 
good material. It should be gathered and pre- 
served in boxes under cover, in readiness for use 
in wet weather. Dry earth must be used very 
freely to be effective. 

Lime. 

" Freshly burned lime is another very efficient 
disinfectant for some purposes. It is useful chiefly 
as an absorbent. In damp rooms having a musty 
odor and moldy walls, place several large, shallow 
vessels with a liberal supply of fresh lime, broken 
into pieces the size of a walnut. 

Pulverized Charcoal. 

"This is excellent to absorb and destroy foul 
gases. It must be applied freely, and often re- 
newed. Should be broken into small pieces. It is 
so cheap that it ought to be used very ex- 
tensively. 

** When well or cistern water acquires a foul, 



DlSIWPEGHtAKiFS. 325 



sour, or sulphurous smell, it is very impure, and 
should not be used without filtering through char- 
coal. Very frequently the evil can be corrected 
by putting down into the well or cistern a large 
sack containing a bushel or two of powdered 
charcoal. The sack should be moved about in the 
water several times a day for a few days. 

Chloride of Lime. 

"Excellent to destroy putrid substances, foul 
gases, and disease germs. Its efficiency is due 
to the chlorine gas which escapes from it when 
moistened. 

" Into a gallon of water, put a pound of fresh 
chloride of lime. ( Be sure it is fresh. It is worth- 
less when old.) Stir well. Filter, or turn off 
after settling. Use freely. 

"This is an excellent preparation for cleansing 
clothing that has been soiled by the discharges of 
patients. For this purpose, use one quart of the 
solution described, in half a pailful of water. It is 
also very 'useful for cleansing the hands of nurses 
who may be employed in cases of loathsome or 
infectious disease. After preparation, the solution 
must be used at once or kept tightly stoppered. 

Chlorine Gas. 

" This is one of the most effective of disinfect- 
ants. It may be prepared in several ways. The 
following are simple and practical methods :— 

" I. With one and a half pounds of fresh chlo- 
ride of lime, mix one pound of powdered alum. 
This is excellent to use in a sick-room where foul 



326 Bl^BAI^PASr, DlNNEI^ AND SUPPEI^. 



odors are present, as the chlorine is g'iven oflf 
gradually. 

" 2. Mix equal parts of chloride of lime and 
muriatic or sulphuric acid. Mix in an earthen ves- 
sel with water equal to the acid by measure. 

'' 3. Mix together in an earthen vessel equal parts 
of salt and black oxide of manganese, and pour 
on two parts, by weight, of sulphuric acid. 

'VAbout a pound and half of chloride of lime, or 
of the mixture of salt and oxide of manganese, 
with the proper amount of acid, will be required 
for each one hundred cubic feet of air to be dis- 
infected. In using chlorine to disinfect rooms 
which have been occupied by fever patients, all 
colored fabrics, picture-frames, and other articles 
likely to be injured, should be removed, and the 
room tightly closed for twenty-four hours, after 
which it should be aired for two or three days. 
In disinfection, after scarlet fever and diptheria, 
everything used about the patient should be left 
in the room. 

** As the irritating fumes of this gas may be in- 
haled by accident, it will be useful to know that 
they may be antidoted by the inhalation of am- 
monia, or better, by breathing the vapor of alcohol. 

Sulphurous Acid. 

*' This well-known bleaching agent is also a very 
good disinfectant. It is even preferable to chlo- 
rine gas for disinfecting rooms and clothing, if 
used thoroughly. It may be used for disinfection 
in the same manner as for bleaching purposes. 
After removing from the room everything that 



.& 



DrsiNPEcnANiTS. 327 



may be discolored by a bleaching agent, as all 
kinds of colored cotton fabrics, and getting all in 
readiness to close the room quickly and tightly, 
place in an old iron kettle some live coals, upon 
which throw the sulphur or powdered brimstone, 
setting the kettle on bricks. 

"Another convenient method is to place in the 
middle of the room, on a piece of sheet-iron, or on 
boards, a few shovelfuls of wet sand. Place in the 
sand several bricks near together, and on the 
bricks two or three hot stove-covers, bottom up- 
ward. Put the sulphur on these, and there will 
be no danger of fire. A hot iron kettle answers 
equally as well. Use two ounces of sulphur to 
each one hundred cubic feet of air to be disin- 
fected. Close the room tightly for twenty-four 
hours, then ventilate for two days and scrub and 
repaper the walls. 

Copperas. 

"Also known as sulphate of iron. kV)r disinfect- 
ing drains, sewers, cesspools, privies, and vessels 
containing the discharges of the sick. It must be 
used liberally, and is, fortunately, very cheap. 

" To use, dissolve in water in proi)ortion of one 
pound to the gallon of hot water. Add for each 
gallon two ounces of commercial carbolic acid. 
Pour into sink-drains a pint every day. One or 
two quarts daily will keep a water-closet in a 
wholesome condition if the trap does not leak. A 
gallon every two or three days will be sufficient 
to keep a privy measurably sanitary after its con- 
tents have once been sufficiently flooded to re- 



328 Bi^EAJ^PAsm, DiKMEr? and SUPPsr?. 

move all foul odor. This solution is excellent for 
disinfecting stables and places where horses or 
other animals stand. 

Permanganate of Potash. 

" A most excellent disinfectant, though more ex- 
pensive than the others mentioned. Its b.est use 
is for disinfecting the discharges of the sick. A 
quantity of the solution should be constantly kept 
in the chamber vessel. Delicate fabrics should 
not come in contact with the solution, as it leaves 
a stain. It may also be well used for purifying a 
cistern, the water of which has become foul. The 
water should be stirred from the bottom when it 
is poured in. 

** For use, dissolve one ounce in three gallons of 
water. For cisterns, use one ounce to the gallon, 
and add until the pink color fails to disappear in 
half an hour. 

" As is the case with copperas, sulphate of zinc, 
and similar disinfectants, permanganate of potash 
is not volatile, hence it does little, if any, good to 
keep vessels filled with the solution standing in 
sick-rooms unless it is qtherwise used. 

Ozone. 

"This most active disinfecting agent may be ea- 
sily produced in two ways, as follows : i. It may 
be produced gradually by means of fragments of 
phosphorous partially covered with water in a sau- 
cer, or by wetting a bunch of phosphorous matches 
and suspending in the room. The ends of the 
matches must be kept moist by frequent wetting. 
By mixing with a solution of one part of per- 



DisiMPEGTAnms. 329 



manganate of potash in ten of water, an equal 
measure of sulphuric acid. This is an admirable 
disinfectant for use in the sick-room, as it is very 
powerful, and has not a very disagreeable smell in 
quantities in which it is useful. Either method of 
producing it may be employed. 

''Ozone is nature's great disinfectant. It is pro- 
duced by various natural agents, such as electrical 
discharges, the gums of certain forest trees, the per- 
fumes of flowers, and a great number of other 
means, which are in constant activity, keeping 
good the supply which is exhausted by the de- 
struction of the noxious vapors, germs, and various 
other agents destructive to human life which teem 
the air. The value of this wonderful agent as a 
disinfectant is just coming to be appreciated, but only 
in a small degree. It is to be hoped that ere long 
some means will be devised by which it can be 
cheaply manufactured in great quantities, when it 
may be made the means of doing an incalculable 
amount of good ; as, for instance, in destroying the* 
poisonous emanations from swamps, marshes, and 
other sources of atmospheric poisons." 




Guse = K eepers, 




MY COUNTRY HOME. 

Such should be my retreat, 

Far from the city's crowd and noise: 

There would I rear the girls and boys 

(I have some two or three). 
And if kind Heaven should bless my store 
With five or six or seven more, 

How happy I would be! — Anon. 



T^ifims mo l70USE-i^EEPBr^s. 



333 





-^^^^. 



f%^ 








I' GOOD house-keeper is a rare prize to 
the family. She arranges the affairs of 
the household, so that they move on 
fpl^tip smoothly, without perceptible jar or 
W^^ friction. In some way or another the 
^J}P^ vexations and difficulties of every-day- 
life are reduced to a minimum by her magic in- 
fluence. Some one said in our hearing not lone 
ago, *' What is the use to educate girls, and give 
them accomplishments } They marry and become 
household drudges, and, Avithin a year, would ex- 
change all their knowledge of literature, science 
and art for the faculty of getting up a good, din- 
ner, and running the household machinery smooth- 
ly." This is partly true and partly false. Most 
girls are only half educated. They learn what can 
be learned in the schools as well, may be, as their 
brothers. Then the boy receives special training, 
generally for some trade or profession, while the 
girl, having no definite aim in life, usually spends 
her time to little purpose. It is seldom that her 
family see the necessity for her mind to be di- 
rected into some practical channel, and so time 
slips away, till the girl glides into womanhood 



334 Bl^EAI^PASrn, DINMEI^ AND SUPPEI^. 

Soon come the responsibilities of the mistress 
of the household, and the duties of wife and 
mother. Too often she is unprepared to meet 
these obligations. She has had no discipline 
In house-keeping. Her duties seem irksome, be- 
cause of her Incompetence. She takes life hard, 
because she Is inexperienced. Everything goes 
wrong. Most things are illy done, through lack of 
dispatch and skill that come only by long prac- 
tice. She grows tired, fretful, and unhappy. The 
life that should be full of satisfaction, becomes a 
burden, and the dreams of youth utterly fail of 
fulfillment. 

All this is as it should not be. While the girl 
is being educated In books, she should also be 
trained In all the duties of a house-keeper. This 
should be begun almost In childhood. The tasks 
set her should be made pleasing and inviting. 
She should have every encouragement to study 
and practice cookery and domestic economy. 
Most girls will become easily interested in house- 
hold lore. Those who do not, are usually the few 
who possess some special genius too great to ad- 
mit of any division of interest. When the girl 
leaves school, let her take a responsible position 
in the family, and, under her mother's tu- 
telage, learn the art of house-keeping. It will 
prove an invaluable acquisition, and all her life she 
will be thankful for the wise forethought that for- 
tified her for the trying duties of life. Such 
a trained woman will never be a drudge in her 
own house. Her time will be spent to advantage. 
Her work will be arranged to save fatigue and 



I71N115 mo l70i;sE-i^EEPEP,s- 335 



confusion, and all the little comforts and elegan- 
cies of home will have their appointed time and 
place. She will not find it necessary to isolate 
herself from society. She will not serve dyspep- 
sia and biliousness with her dinners. 

If one's early education has been neglected in 
the matter of house-keeping, it can be rectified in 
later years by patient attention, and persistent ef- 
fort in the right direction. System is everything 
in house-keeping. Have a place for everything, 
and an appointed time for all the various tasks of 
the household ; then, if unexpected emergencies 
arise, they can be met with equanimity, and time 
can be found in which to attend to them. 

It is advisable for young house-keepers to di- 
vide their time according to their best judgment, 
and follow a written program, which they have 
prepared, as carefully as possible. The time saved, 
and labor lightened by such a system, can hardly 
be estimated. Have a day for washing, baking, 
cleaning house, cleaning silver, and all the regu- 
larly returning labors of the Aveek. We give a 
program which we have found satisfactory in ar- 
ranging the work of our own household ; but 
every house-keeper must be a judge unto herself 
for her own particular household. 

Monday. — The family washing, and, if there are 
two or three to divide the work among, the bak- 
ing can be done with the same fire. 

Tuesday. — Ironing ; and if there is plenty of help, 
pies and cake may be baked. 

Wednesday. — A part of the house may be 
cleaned and swept. Probably the kitchen, dining- 



336 BREAI^PASHt, DlNNEI^ AMD SUPPEI^. 

room and pantry would be best to commence 
with. 

Thursday. — The clothes that have been aired on 
the clothes-horses, either by the fire or in the 
sun, may be sorted and put away in their respect- 
ive drawers and wardrobes. Those that need re- 
pairing can be placed in a basket, which may be 
kept conveniently at hand, so that the mending 
may be done in odd leisure moments. The parlor 
and bedrooms may be cleaned and swept. 

Friday. — Baking. 

Saturday — May then be made a day of rest 
and recuperation. 

An eminent authority has said " House-keeping, — 
word of grace to woman; word that makes her 
the earthly providence of her family; that wins 
gratitude and attachment from those at home, 
and a good report from those that are without. 
Success in house-keeping adds credit to the wo- 
man of intellect, and luster to a woman's accom- 
plishments. It is a knowledge which it is as dis- 
creditable for any woman to be without, as for a 
man not to know how to make a living, or how 
to defend himself when attacked. He may be ever 
so good an artist, ever so polished a gentleman, 
if deficient in these points of self-preservation, you 
set him down for a weakling, and his real weight 
in society goes for very little. So, no matter how 
talented a woman may be, or how useful in the 
church or society, if she is an indifferent house- 
keeper it is fatal to her influence, a foil to her 
brilliancy, and a blemish in her garments." 



^mms mo P^ouse-i^ebpei^s. 337 

The Principles of House-keeping 
Are readily imbibed by the young girl. Home is 
the school in which she can best learn domestic 
economy, and her mother is the proper instructor. 
Let certain daily tasks be imposed on the little 
girl, and responsibilities be assumed by her, not to 
be made irksome, but on the contrary, as inter- 
esting as possible. Let her play at house-keep- 
ing under her mother's gentle supervision, and, our 
word for it, she will grow up realizing the impor- 
tance of a woman's domestic life, and qualified to 
meet its requirements. Method and dispatch are 
essential to good house-keeping, and these can- 
not be acquired in a day. They are the outgrowth 
of years of practical discipline. 

We heard a lady say not long ago, ** What is 
the use to educate our girls.? They marry and 
become household drudges, and their learning is 
thrown away." 

Not so. Setting aside the advantages of educa- 
tion in a social or literary career, as fitting a wo- 
man for exalted station as well as for an intelligent 
companion for her husband and friends, and a wise 
and honored mother. Education helps a woman in 
her household. The discipline of study, the habit 
of thought, of reasoning from cause to effect, are 
of great value to the house-keeper. The order, 
method, and application learned in the schools and 
pursuance of history and scientific studies are of infi- 
nite value to the woman who manages her own 
house. House-keeping is a profession, and tact, 
policy, and skill in the calling come through years 
of intelligent practice. 



338 Bl^BAI^PASlIl, DIMNEI^ AND SUPPBr?. 

The good house-keeper must not only see to 
the ordering of good and nutritious food, but 
must have supervision of its preparation. She must 
see that the whole house is kept scrupulously 
clean, that it is thoroughly ventilated from garret 
to cellar, that the bedrooms, especially, are free 
from dampness, the clothes well aired, the rooms 
sufficiently warm, the sunshine allowed to enter 
freely during at least some part of each day, when- 
ever it is possible for it to have access, and, in 
short, to see that all things are arranged for the 
comfort and convenience of the family. To do all 
this without disagreeable obtrusiveness, without 
hurry and confusion, or the excessive fatigue, which 
is injurious to the health and gives pain to our 
friends, is indeed a more difficult thing to do than 
to command an army, or to lead a forlorn hope. 

Rules and regulations may look well on paper, 
but every woman must by j^ractical experience, 
find out what is best for Jier to do, and when to 
do it, and in what manner. It is for her to ar- 
range her own program. But once arranged, it is 
well not to depart from it without sufficient cause. 
To formulate a system is easier than to work by that 
system. The inclination to procrastinate is very 
strong with some; and others feel a strong desire 
to do a thing, or not to do it, as the impulse of 
the moment suggests. To conquer these tenden- 
cies, and force one's self to systematic action and 
prompt discharge of each daily returning duty, is 
a heroism seldom appreciated, because only the 
individual who conquers knows how great a battle 
she has won. But out of this triumph arises or- 



P^IKIPS ino r^OUSB-I^BEPEI^S. 339 

der, where heid reigned confusion; ample time for 
everything, where all had been hurry and trepida- 
tion. The advantage gained is so great, the leis- 
ure earned, so refreshing, that the wise housewife 
makes up her mind that hereafter she will rigidly 
follow the schedule, for the day and week, which 
she has carefully prepared. 

It is to be hoped that our house-keeper has a 
sympathizing friend and assistant in her husband. 
It is to be hoped that he will be willing, not only 
to help her plan, but to aid her in carrying out 
her plans. And for that matter, how important it 
is that husband and wife should consult together 
about their mutual affairs. A wife should know 
the exact state of her husband's finances, his pros- 
pects, his apprehensions, and the general state of 
his business. It is often said that men are 
ruined by their wives' extravagance; while in 
nine cases out of ten, the wife would have cheer- 
fully joined her husband in economizing, had she 
known the true state of his business. Perfect con- 
fidence between husband and wife, and pleasant 
consultations concerning the ordering of the house- 
hold, would tend to lighten the duties and re- 
sponsibilities of both, and make house-keeping a 
success and a pleasure. 

In building or buying or leasing 

Your House, 

Do not let mere external appearance influence you 
too much. Look to the comfort and convenience 
of the prospective occupants. The sitting room 
should be cheerful, light and airy, and large enough 



340 Bl^EAI^PASfH, DINNBI^ AND SUPPEI^. 

to accommodate occasional groups of friends. The 
bed-rooms should be easily ventilated, and situa- 
ted so as the sun could shine into the windows 
during- some part of the day. The stairs should 
be of easy ascent, with broad steps ; the cellar, 
dry, well-drained and ventilated. At least three 
feet of the walls should be above the surface of 
the ground, thus giving room for good sized win- 
dows, which should be opposite each other, if pos- 
sible. If not, then ventilating shafts and traps 
should take their place. Last, but not least, 

The Kitchen 

Should be large, airy and Avell-lighted. Econo- 
mize where else you will, but let the kitchen be 
comfortable, convenient and pleasant. To the wo- 
man who does her own work, it is of the greatest 
importance that her chief place of business should 
be cheerful and suited to her needs ; and if the 
work of the kitchen is done by servants, be sure 
it will be better done, and the workers will be 
more contented and faithful, than if the kitchen 
were dark, damp and disagreeable, giving them 
the impression that their employers cared little 
for their comfort and convenience. 

The appointments of the kitchen should be such 
as to render the work light as possible and satis- 
factory. There should be, at least, two windows 
in the kitchen ; three is better. The range should 
occupy a place where there can be plenty of light 
in day or night. It should stand high enough 
from the floor to prevent too much stooping, which 
is very tiresome. The sink should be near a win- 



F^INIIS rpO P^OUSB-I^EEPBI^S. 341 

dow; and a long kitchen table should extend from 
one end of it. One can then wash dishes at the 
sink, drain them, wipe them, and pile them on 
the table with no waste of steps. While the 
kitchen should be large and airy, it is also impor- 
tant that it should be warm and comfortable in 
winter. A dark, gloomy kitchen, cold in the win- 
ter and hot in the summer, is an abomination too 
common in our land. 

A Large Pantry 

Should open off the kitchen, and if on the same 
floor, it should be convenient to the dining-room. 
The pantry should be well shelved, furnished with 
tipping chests for flour, meal, etc., pastry table and 
refrigerator. Much labor-saving machinery will 
find its way into a well-ordered kitchen. A pat- 
ent e^g beater, a kitchen grindstone screwed down 
to the table, a patent washing machine and 
clothes wringer, save a great deal of tiresome 
work and time that can be devoted to other things. 
The floor should be of some hard, fine-grained 
wood, like white oak or Oregon pine. It should be 
very smooth, well-seasoned, and oil finished. It 
can then be very easily cleaned by wiping up with 
cold or lukewarm water. If the floor is of soft pine, 
it would be a saving In the end to cover it with 
linoleum or oil-cloth, as paint is sure to wear off 
In spots and grow dingy. 

There is one thing a good house-keeper should 
never neglect, that is to see that all drainage from 
the kitchen is in perfect order, that no foul odors 
lurk about the waste pipes, no slops are allowed 



342 BREAI^PASm, DINNEI^ AND SliPPBI^. 

to accumulate, no refuse matter thrown out about 
the premises. Disease and death lurk in imper- 
fect drainage and reeking cesspools. If your home 
is in the country, and you have no system 
of sewerage, then be sure that the slop barrel is 
carted off a good distance from the house, and a 
quantity of fresh lime thrown upon the contents, 
and into the empty barrel. By the way. 

Unslaked Lime 

Is an excellent deodorizer and disinfectant. It is 
cheap, and should be kept for use about the house. 
It is excellent for purifying sink pipes, ditches, etc. 
If scattered about a cellar it will absorb the damp- 
ness, remove the musty ^ smell, and sweeten and 
purify it. 

It is also very convenient to have a jar or keg 
of lime water to use about the kitchen. Put half 
a peck of unslaked lime in a ten gallon keg, pour 
the keg full of boiling water, Let it set till 
cold, then cover and keep for use. It is good for 
rinsing out the milk vessels, sink and pipes, fruit 
jars, and for a variety of purposes, The kitchen, 
and all its premises should be sweet and clean, 
free from bad odors, and unsightly rubbish. The 
custom of building fine, large houses, with spacious 
halls, bedrooms, drawing rooms and dining rooms, 
and then tucking a diminutive extentiuu on to the 
back for a kitchen, with low ceiling, small windows, 
and little room, is an abomination born of a love 
for display. Where it is possible, the kitchen 
should have its little flower garden, its trailing 
vines about the windows and porch, its shady trees 



FpiNiPS JItO ^OUSE-I^EEPEI^S. 343 



to temper the sunshine. The eyes of the tired 
workers in the heated kitchen should be refreshed 
by glimpses of twinkling leaves and bright blos- 
soms, and green grass plats. In cities where all 
this is impossible, a few pots on the window ledge, 
with bright geraniums or fragrant heliotropes, or 
other easily cultivated plants, brighten the room, 
and keep alive the love of the beautiful in the 
hearts of those whose daily labor confines them to 
the kitchen and its precincts. A pretty window 
box, arranged as a jardinierre with blooming 
double petunias, an ivy vine trained on a wooden 
or wire frame, a few free blooming geraniums and 
fuchsias, is easily cared for, and the plants thrive 
well in the moist warm air of the kitchen, where 
more or less steam is escaping from boiling pots. 

Furnishing and Decorating. 

In these days, those who can afford it, put their 
houses, so to speak, in the hands of professional 
decorators and furnishers. A certain firm, who 
make such matters their business, take the house 
fresh from the hands of the builder, and, having 
consulted with the proprietor as to cost, general 
preferences and special plans, proceed to decorate 
and furnish the whole house in the highest style 
of aesthetic art. When the keys are handed over 
to the proprietor, he has only to walk in and take 
possession. Everything is in perfect order; the 
house-keeper finds the fire burning in the range, 
the dishes in the cupboard, the napery in their 
drawers, the towels distributed in the bedrooms, 
and every little convenience ready at hand, from 



344 Bl^EAI^FASJF, DlKNBI^ AND SUPPEI^. 

kitchen and cellar to drawing room and l::ill. 
Nothing has been forgotten or mislaid. House- 
keeping begins as if it had only left off the night 
before. All is done by those whose business it is 
to study effects in color and material in decoration 
and furnishing, as well as convenience in the de- 
sired appointments. 

But for those whose means are more limited, 
who wish to furnish their homes neatly and ele- 
gantly, without the expense of professional artists, 
we would give a few hints that may be of some 
assistance. In the first place, make up your mind 
as to the money you wish to expend in furnish- 
ing and decoration. Then arrange a plan of each 
room, and go to work with the help of a 
good workman from the shops. A great deal will 
depend on the purity and accuracy of your taste, 
and your knowledge of the harmony of colors. 
Care should be taken in furnishing a house, to se- 
lect durable, as well as handsome, furniture, car- 
pets, and curtains. It is very desirable that the 
furnishings should not grow faded and shabby 
looking when only half worn out. Brussels or 
three-ply carpets of oak and green, or brown and 
green, or de?ep maroon will look well as long as 
a shred lasts. Also, in Brussels, a very light car- 
pet, white, or some ground with bright flowers, or 
arabesque figures, is very durable in color, and does 
not soil easily, as might be supposed. In fact, it 
does not show dust so readily as darker shades. 
Avoid carpets with very large figures, unless the 
room is very large. Small, or medium sized fig- 
ures, in a graceful pattern on a moss colored 




TAMBOURED SWISS LACE CURTAIN 



P^INIPS WO F^OUSE-I^EEPEI^S. 347 



ground, makes a satisfactory carpet for an ordi- 
nary sized room. The main colors should be rest- 
ful to the eye, and the design not too elaborate. 

The Curtains 
Should harmonize with the carpet and with the 
general tone of the furnishings. A very pretty 
and inexpensive curtain is made of cretonne in the 
new, bright, artistic patterns. Some of the designs 
in flowers are almost as trim and beautiful as the 
brush of the artist could make them. Make the 
curtains full, line with a neutral tinted silesia, hang 
on poles, and loop back with bands of the same, 
and you have elegant curtains, at a comparatively 
small cost. Shades may be hung next the win- 
dows, with lace curtains draped over them. A 
handsome lace lambrequin of ci^etonne in some 
harmonizing color and pattern, edged with plush 
balls or fringe, may be used if preferred. A pret- 
ty summer curtain is of chintz, of a color harmoniz- 
ing with the other furnishings. Muslin may be used 
edged with lace, and shades hung inside. A very 
pretty material is the new scrim, in cream or cop- 
per color. Shades may be decorate^ by hand 
painting or pretty transfer pictures, and edged 
with heavy Nottingham lace. 

We should be thankful that tne stiff parlor suits 
of chairs and sofas are no longer regarded as a ne- 
cessity. Instead, we may have comfortable easy 
chairs of dissimilar designs, low couches, light 
rattan rockers, and comfortable splint-bottom chairs. 

Heavy Upholstery 
Is not looked upon with as much favor as former- 
ly, and if used in summer, should be covered 



348 Bp.eaicpaS'T, Dinnei^ and Suppei^. 



with cool linen, which may be washed when re- 
quired. Thick rep and plush hold a quantity of 
dust, and may harbor disease and contagion. 
Light chintz cushions are much to be preferred. 
There should be a prevailing taste of color in a 
room, with here and there a dash of color in up- 
holstery, a bright lambrequin, a soft rug, or bit of 
fancy work. The walls should correspond, to some 
extent, with the carpet, so that no startling lines 
of demarkation are forced upon the sight. Much 
taste may be displayed in the border, and the dec- 
oration of the ceiling. These matters are usually 
left to professionals, but it is w^ell enough to mark 
our own individuality of taste in the rooms that 
are to be occupied by us the year round. 

One word on the subject of 

Dining Rooms. 

Don't carpet them. Have a hard-wood floor. 
Two kinds and colors of wood, in some pretty de- 
sign, is, of course, to be preferred; but a plain 
hard-wood floor, nicely oiled, is good enough. It 
may be wiped up, with little effort, every day, and 
kept free from dust and grease. A soft thick rug 
may be placed under the table, extending well be- 
yond the chairs, so that the feet may rest on it. 
This may be w^ell shaken every day with but 
little trouble. In this way, the dining room is 
kept sweet and clean, free from odors and any 
impurity. The old Virginian custom of taking up 
carpets during the summer, and cleansing the floors 
with cold water every day, is a good one. It 
keeps the house clean, fresh, and cool; but it is 




ANTIQUE LACE CURTAIN. 



I7iniits mo r^ousE-i^BBPBi^s. 351 

doubtful whether we can ever conquer our preju- 
dices in favor of carpets, both summer and win- 
ter, at least in the bedrooms and parlors. 

When all is arranged, have regular days for 
sweeping and cleaning. Do not attempt to sweep 
the whole house in one day. In ordinary families, 
once or twice a week is enough to sweep the bed- 
rooms and parlors. Put rugs on the porch and in 
the hall, and by persistent effort, teach the chil- 
dren and servants to leave the dust or mud out- 
side the rooms. This habit of cleanliness is soon 
acquired, if the mother and mistress, kindly, but 
firmly insist on its enforcement, and does not get 
tired of mildly sending the boys back to wipe 
their feet on the rug outside, to take off their 
overcoats and hang them in the hall, and remove 
their overshoes before coming into the sitting 
room. 

The good house-keeper should not, however, al- 
low herself to be too fastidious and exacting"- 
This would be steering clear of Scylla to run 
aground on Charybdis. Home may be made hate- 
ful by the continual " nagging " of the mistress of 
the household, on the matter of cleanliness. The 
children cannot be allowed to play in the house, 
or spread their books and pictures on the reading- 
table, because they make " such a muss." The 
husband, coming in from a hard day's business, 
glad to get within the home circle again, has a 
damper thrown on his spirits by being reminded 
of the dust on his boots, or the snow on his hat, 
or of the fact that he has thrown his overcoat on 
a chair, or his gloves on the table. Better a 



352 BRBAi^PASin, DiNNEr? and Suppei^. « 

thousand times let the offense pass by, or quietly 
and unostentatiously remove the offending objects. 
One of the great draw-backs to comfortable 
house-keeping, and something that drives whole 
families to the boarding house or restaurant, is the 
difficulty in securing good and intelligent 

Servants. 

In some way house work has come into disrepute 
among the working class. Many prefer the shops, 
the factories, or hotels. 

The tidy, thrifty maid of all work, who manages 
the bulk of the work in small families, who bakes, 
washes, irons, cooks, and waits on table, cleans 
house, sweeps, dusts, and scrubs, and takes about 
the same interest in the house and family as she 
would if they were her own, is a jewel hard to 
find. The modern conflict between employer and 
the employed has invaded the kitchen, and driven 
to other callings the best of our domestics. Many 
girls who leave service in families, give up good 
homes, good board, pleasant bedrooms, pleasant 
surroundings, the friendly care of their employers 
in case of sickness, and the friendships springing 
from their relations with the family, for crowded, 
unhealthy lodgings, poor food, gloomy surroundings, 
and bad company in the crowded factories and 
shops. They take their fate in their hands, and 
become but mere atoms in the struggling masses 
of humanity. And very likely, when their board, 
clothes, and lodging are paid for, they find that 
they could have saved more money doing house 
work in the places that they have left. House- 



l7iNms mo I^ouse-i^bepep^g. 353 

work is honorable, and the variety of labor called 
for makes it much more healthful than strict con- 
finement to one steady work. Cooking is a science 
and an art combined. Girls who learn cookery 
thoroughly, find no difficulty in obtaining first class 
situations, and in commanding good wages. 

Mistresses are partly to blame for the disincli- 
nation of girls to enter service. They have looked 
too much upon their servants as so many machines 
out of which so much labor can.be ground. They 
have thought little of their comfort, their conven- 
ience, and health, much less the good of their 
souls. This is a sure way to make servants un- 
faithful, careless, and idle. They understand at 
once that they are not respected, or trusted, or 
cared for, and they retaliate in kind. Like mis- 
tress, like maid, is often, though not always true. 

Let the mistress show her servants that she con- 
sults their happiness and comfort, that she re- 
gards them as of the same flesh and blood with 
herself, and deals with their faults patiently though 
firmly, and a bond of friendship and respect will 
soon be formed between mistress and maid. Li 

Dealing with Servants, 

Have their various duties well defined, and thor- 
oughly understood by them. Leave nothing to 
be taken for granted. Explain carefully what you 
require of them, and be sure first that you require 
no more than is right for them to perform. Then 
insist on the proper performance of each duty. 
Do not scold; that would ruin your influence, by 
lessening their respect for you. But do not tire 



354 Bl^BAI^PASrn, DINMEI^ AND SUPPEr?. 

of quietly, but firmly repeating your charges till 
the work is uniformly done to your satisfaction 
and in accordance with your directions. 

Do not expect too much of your undisciplined 
domestics. Be satisfied if you are able to teach 
them what you want them to do. Remember that 
most of them have grown up without proper 
restraint or instruction, and try earnestly and 
kindly to correct what is wrong in their habits 
and training. 

In many cases you will be successful; you will 
succeed in training them to your mind, and they 
will appreciate your kindness and patience. There 
is no just cause for antagonism to exist between 
mistress and servant. It is unnatural and uncalled 
for, and more blame should be attached to the 
mistress than to the maid for such a state of af- 
fairs, because of the superior education and ad- 
vantages of the former, and her presumably greater 
intelligence and self restraint. 

The mistress of a house should have a 

General Supervision 

Of it. She should know just how faithfully the 
work is performed, and have stated times to inspect 
the various parts of the house, and to see if her 
orders are attended to. This is a pretty effectual 
cure for a tendency in any servant to grow lax in 
his or her duties. A few exposures, and kindly re- 
monstrances, are usually sufiBcient to prevent any 
repetition of the offense. A good way is to have 
the task done in a right manner under your per- 
sonal supervision. This should be required in aJl 



r^INHTS wo I^Ob'SE-I^EBPEI^S. 355 



kindness of spirit, which will usually secure prompt 
obedience. If it is known among the servants 
that the mistress of the house may be expected, 
at any time, in the kitchen, the pantry or the 
cellar, viewing with critical eyes everything per- 
taining to the house-hold machinery, it will be a 
great incentive to the faithful discharge of their 
duties. The relations of mistress and servant are 
not, and should not be made, antagonistic to each 
other. There should be a willingness on the part 
of each to lighten the labors, and brighten the 
daily life of the other. But, supposing the greater 
intelligence to be possessed by the former, it is to 
be expected that the greater efforts in that direc- 
tion should be made by her. 

She should rid herself of petty prejudice, the 
inclination to gossip about " my girl," the stale 
allusions to the " irrepressible conflict," and any 
tendency to be unreasonably exacting. 

The woman who 

"Does Her Own Work" 

Is prehaps the most independent, and if she has 
only a small family, each member of which is, in 
a manner, a helper, her work is not so tiresome 
and perplexing as hers who has a large house 
and corps of servants to superintend. Some of 
the happiest families we have ever known were 
those who lived in modest but comfortable homes, 
who employed no help, but apportioned out the 
work among themselves. 

A good deal of wise management is necessary 
to prevent the work from becoming drudgery. 



356 BrjEAi^FAsm, Dinnet^ and SUppei^. 

Thorough system, rigidly adhered to by the workers 
in all departments of the home, will usually srjiooth 
out the rough places, and give time for out-of- 
door exercise, reading and society. To have reg- 
ular hours and days for doing everything about 
the house, to put everything in its place, to have 
every utensil ready for use, and the baking, wash- 
ing and mending done at stated times, goes a long 
way towards oiling the whole of the household 
machinery, and saves much time that can be 
given to higher thoughts and fancies. The wo- 
man who ''does her own work," should be a good 
cook, a good house-maid, and a good laundress. 
These are three separate professions which take 
time, practice, and intelligence to master. The 
young wife who first goes to house-keeping with 
only two in the family, thinks that the work will 
be nothing, she will have ample time for everything, 
and leisure to practice her music, to sing for her 
husband, to visit and read. She has, perhaps, 
played at cookery and house-keeping under her 
mother's eye at home. She feels competent for 
the tasks before her; but before the first week is 
over, she has a great mind to be discouraged. 
Things do not turn out as she expected they 
would. The bread falls, the feather cake is a fail- 
ure. She sits down with her husband to the din- 
ner table, conscious of looking tired, red-faced, and 
annoyed; ashamed of the roast, which is a little 
over-done, and of the pastry, which somehow has 
the under-crnst soaked. She finds that house- 
keeping in earnest is a profession which requires 
study and constant watchfulness and practice. 



P^inrrs mo F^ouse-i^eepbi^s. 357 

She need not be disheartened, for by daily ex- 
perience, all the difficulties that at first beset her 
are removed, or greatly reduced. Continuous ac- 
quaintance with the range enables her to manage 
It with success. She soon learns how to heat it 
for different purposes. The bakings and the roasts 
and the pastries soon become uniformly good. By 
repeated trials, she learns how much stirring the 
cake needs, how much time is necessary for the 
bread to sponge, and how long the loaves should 
set; what heat the oven should have to bake 
them, and just how to bring that delicate brown 
to the crust. By degrees she overcomes the per- 
plexities of her daily life. The wheels run on 
smoothly. Her duties seem simplified, and the 
routine of domestic life ceases to be irksome; 
while achievements in cookery, or other branches 
of house-keeping, brings welcome words of com- 
mendation from her loved ones, and a sense of 
triumph to herself. She will have many an hour 
to devote to her favorite pursuits, whatever they 
maybe. She will find time to cultivate her mind, 
and to mingle with her friends. The path that 
seemed at first to be strewn with difificulties, will 
become pleasant. 

A few practical suggestions here may be of ben- 
efit to young and inexperienced house-keepers. 
We have found that it greatly facilitates the op- 
erations of cooking, to have all the utensils, the 
pots, pans, sauce kettles, and other vessels of daily 
use, ready at hand in their places, clean and 
sweet. There is no time lost in hunting for 
stray vessels, or cleaning them when found. It 



358 Br?EAi^PAsm, Dinnbi^ ahd SUppei^. 

takes much longer to thoroughly cleanse a vessel 
after it has been set aside dirty, or containing 
some food that had been cooked in it, than it does 
to cleanse it at the proper time, when you have 
nice hot soap suds, and everything prepared to 
wash such vessels. You will save time by dishing 
out what is to be saved, and putting the pots and 
pans to soak until you are ready to wash them. 
Have all the kitchen spoons, knives, forks, and 
other utensils clean and handy in their places. . 
This is a great help when you come to cooking. 

It is of great importance to have the range in 
good order. Learn everything to be learned about 
it. Know how to clean out the ashes, and how 
to manage the drafts and dampers. Do not let it 
get clogged with soot. If you burn soft coal, and 
there is a tendency to fill up with soot, you will 
find it a very good thing to burn a few hand-fulls 
of cobs every day. It keeps the pipe nice and 
clean. In most places, corn cobs can be bought 
by the load. And where they are used in con- 
junction with soft coal, the pipes never need to 
be cleaned. 

Dish-washing is almost a fine art. We have 
been accused of making a hobby of dish-washing. 
But it should, at least, be considered a matter of 
some importance. It is as easy to wash dishes 
nicely as to wash them illy. 

A good way is to first wash them in hot soap 
suds, placing each dish in another pan, then pour 
over them clean hot water, and wipe them quickly 
with soft dry towels. They will polish easily and 
beautifully. Silver should never be washed in 



POINTS IPO F^OUSE-I^EEPEI^S. 359 

soap suds, unless you wish it to soon look like 
pewter. Wash it in clear hot water. Rinse in 
hot water in another pan, and wipe quickly on a 
soft dry towel. It will shine brightly and keep in 
excellent order, requiring no cleansing if used 
every day, unless it be rubbing off egg stains, or 
something of that sort with a little silver soap. 
The silver which is not used so often may be 
kept bright by rubbing frequently with a chamois 
skin, or the soft side of cotten flannel. Too fre- 
quent cleaning with chemicals is injurious to silver 
or plated ware, and is not needed if care is taken 
to wash it properly, and keep it dry and free from 
dust or stain. Glass-ware should be washed like 
silver, and dried quickly and thoroughly. There 
is no excuse for dingy silver, and cloudy china 
and glass. It is easier and much more satisfactory 
to have them clear, bright, and clean. Plenty of 
hot water, a little soap, two dish pans, and clean 
nice dish clothes and towels are all that is re- 
quisite for this. Apropos of dish cloths, we 
would say that nothing is more abominable than a 
dirty, greasy dish cloth. Chanty has not a man- 
tle broad enough to shield such a disgrace. It 
breeds foul odors and their attendant ills. The 
dish cloths should be regularly washed out, scalded, 
and dried in the sun and air, if possible. There 
should be separate cloths used for the china and 
silver and glass. All this is easily managed, and 
the work of washing dishes, when thus reduced to 
a system, is much more rapidly accomplished than 
if done in a slovenly, hap-hazard way. 



360 BI^EAI^PASIII, DlNNEI^ AMD SUPPBr?. 

Any vessels used for milk should be thoroughly 
washed and scalded every day, then rinsed in 
cold water and exposed to the air or sun. They 
will then keep milk sweet much longer than if 
not properly cleansed. Milk should always be set 
in a sweet, clean place, ventilated, and not used for 
meats and vegetables, as it readily absorbs noxious 
gases and impurities. If the cellar must be used for 
a milk room and general storehouse, then care should 
be taken to thoroughly ventilate it, and to keep it 
clean of all odors and impurities. Scatter plenty of 
fresh lime about. Whitewash frequently, and keep 
the bins and barrels free from decaying fruit and 
vegetables. Butter, too, should be kept in a clean, 
cool place, as it, also, imbibes impurities very 
readily. Milk and butter become ministers of dis- 
ease and death when charged with the poisons of 
an impure atmosphere. 

One word on the subject of refrigerators. It is 
some trouble to keep them clean, but it pays. 
Keep the ventilator open, cleanse the whole ice 
tank, water reservoir, and cupboard twice a week; 
keep pretty full of ice, and do not crowd all sorts 
of food promiscuously together in it. Of course 
perfectly fresh meats do not, in such a cold at- 
mosphere, throw off any property that would taint 
butter or milk; but careless servants and others 
thoughtlessly put cooked meats, vegetables, cheese 
etc., with milk, butter, and cream in the refrigera- 
tor. It is thus made a nuisance and a poisoner, 
where it should be a great convenience and pre- 
server of food 



J^INUlS CtO f^OUSB-I^EEPEI^S. 36I 



When we come to 

Planning out Housework, 

We are too apt to over-crowd our time. We 
set a stated time for this, that, and the other 
task, and it all seems easy enough to accomplish 
in the day, and leave two or three hours of leis- 
ure besides. But we have not allowed for various 
hindrances, for a moment or two of needful rest 
between whiles, or some unexpected interruptions. 
So we find ourselves at the end of the day, tired 
and jaded, with some of the work we had laid out 
undone, as likely as not the very things it was 
most important to have done, and no time left 
for rest and recuperation. 

The trouble was, we planned too closely. We 
tried to do too much, and the whole day was 
crowded and unsatisfactory. We were too tired 
in the evening to chat with our husbands, or to 
amuse the children, or to go out to the lecture or 
concert. It is our duty to keep fresh and youth- 
ful as long as possible, to endeavor to retain our 
health, strength, and spirits. This cannot be done 
if we work on the high-pressure principle, and put 
in every day for all we are physically worth. Bet- 
ter live more simply, leave non-essentials undone, 
and get time to rest and brighten up for our 
family and friends. When husbands return from 
the business of the day, it is much more satisfac- 
tory to them to mc>ct a cheerful, tidy looking 
wife, than to be able to sit down to the most elab- 
orate supper, in the most tastefully arranged room, 
opposite the tired, worn wife, whose every move- 



362 BREAI^PASm, DlNNEI^ AND SUPPEr?. 

ment and look pronounce her over-work. If we 
cannot afford to employ help to lighten the house- 
hold labors, let us at least simplify these labors as 
much as possible. 

AVomen are Slaves 

Over what is of little consequence. It is pleasant 
and right to have the house clean and bright, 
the windows shining, the paint clean, and the fur- 
niture free from dust; but when cleanliness be- 
comes a hobby, comfort disappears. The woman 
who is continually armed with a broom, a brush, 
or a mop, is a nuisance. She shuts out the clear, 
invigorating air, because it brings, dust on its wings. 
She shuts out the health-giving sunshine, because 
flies follow the sunshine. She shuts out the chil- 
dren from the best room, because children bring 
disorder and dirt with them. In truth, her whole 
life is a crusade against dirt, and she is a martyr 
to the cause; for she wastes her life in the une- 
qual strife, grows old, and worn, and fretful in it. 
It finally triumphs over her, and she succumbs, but 
only with the last gasp. 

This spirit of hunting wildly for dirt, watching 
to see if it is not brought in on somebody's boots, 
or blown in, or smuggled in mysteriously, becomes 
a mania, and occupies the mind to the exclu- 
sion of more elevating thoughts and aims, which 
are likely to bring more happiness to one's friends. 
We must not be so carried away by immaculate 
house-keeping, as to forget that we have family 
and social responsibilities incompatible with con- 
tinual and unnecessary drudgery. It is of more 



F^IHIIS IPO F^OUSB-I^BSPEI^S. 363 

consequence that a woman should have her hair 
nicely arranged, and be clad neatly and becom- 
ingly, when her husband comes home, than that 
she should treat him to three kinds of pie, and a 
rich pudding at dinner. 

Remember he would never have fallen in love 
with you in a slovenly wrapper and your hair in 
dirty curl papers. Absolute genius and the sweet- 
est amiability, had he discovered them in you, 
would never have reconciled him to such negrli- 
gence. Keep him in love with you. Do not for- 
get, nor let him forget, the ways that won him. 
Do not save your bright conversation, and sweet- 
est smiles, and prettiest dresses for others to en- 
joy. It is better to please your husband than any- 
one else, and it is a sure way to strengthen and 
intensify his love for you. It may seem that we 
have drifted away from the rambling subject of 
this paper, but, as most house-keepers are also 
wives, our temptation to speak a word to them, 
which may suggest truer lines of action, and a 
better comprehension of their sometimes appar- 
ently conflicting responsibilities, was too great to 
resist. 

No position requires more constant effort, con- 
stant watchfulness, and constant care. If the 
house-keeping goes wrong, the whole family suf- 
fers. The good house-keeper, in families of ordi- 
nary means, must not only order everything in the 
house for the well-being of the inmates, but she 
must see that the back yard is clean, the front 
yard pretty and in order, the steps nicely swept, 
the gravel walks weeded, the garden well-cared 

?3 



364 Bl^EAI^PASUl, DlKNBI^ AND SUPPEI^. 

for, the lawn trimmed, and a thousand other things, 
which, in more pretentious households, are as- 
signed to special servants. 
The matter of 

Entertaining Company 

Is one that particularly interests the mistress of a 
house. Most of us make it an arduous business. 
We seem to consider that our visitors are more 
particular about the food they eat, and the 
appointments of the various rooms, than they 
are for our society. This view of the case is 
not complimentary to them or just to ourselves. 
In the first place, people often invite visitors, 
not because they want them, but from a false 
pride. Others invite company, and they feel 
compelled to do the same, in order to keep up 
appearances. They accordingly sacrifice their com- 
fort, and that of the family, incur expenses they 
can illy afford, and perhaps pinch for six months 
to make up for this needless extravagance. It is 
pleasant to entertain our friends, if we can afford 
the luxury, and it can be done without disarrang- 
ing all the family usages. Do not weary your 
guests too by assiduous attentions. Let them please 
themselves as much as possible, and feel at liberty 
to choose their occupations. Let them feel free 
to retire to the privacy of their rooms when so 
inclined. Do not feel obliged to maintain a con- 
versation continually during their presence. Let 
them forget they are company, and you their host, 
and they will then really feel at home, and enjoy 
themselves. They will perceive that you go on 



I71M11S mo r^oiJSE-i^EEPBi^s. 365 

with your daily routine of duties, that their pres- 
ence docs not materially disturb the family ar- 
rangements, and the consequence is, they arc 
pleased, and enjoy all the diversions you plan for 
their entertainment. Their visit will always be a 
bright spot in their memory. 

But, if your guests perceive you are in con- 
stant anxiety about their comfort and pleasure, 
over desirous to entertain them, and afraid they 
will feel neglectnd if you leave them to themselves 
for an hour, they cannot help having an uneasy 
consciousness that they are making you a vast 
deal of trouble. This modifies, in a great degree, 
the pleasure of their visit, so you frustrate your 
design to please, by your own efforts. 

Never relate your domestic difficulties to your 
guests, or recount your family troubles, or enu- 
merate your bodily ailments, with their attend- 
ant symptoms. If you pause to consider, you will 
realize that all this must be exceedingly uninter- 
esting to your friends. Do not be deceived by 
their apparent interest and sympathy. They will 
doubtless feel interested, for the time, in your con- 
fidences, but they will also be pained, and at a 
loss how to respond to them. 

Forget yourself in your conversation. Lead on 
to topics which you believe will interest your 
friends. A desire to converse about our particular 
troubles is a species of selfishness, which should 
be nipped in the bud. 

Give your guests a pleasant, sweet, clean room, 
a comfortable bed, good, substantial food, the free- 
dom of the house and grounds, and any recreations or , 



366 Br^EAI^PASW, DINMEI^ AHD SUPPBI^. 

expeditions within your reach, and he or she will 
feel more than satisfied with your entertainment. 
Do not think that you must give dinner parties 
because your neighbors do. They are expensive 
luxuries, and unless you understand pretty well 
how to manage them, they are unsatisfactory. Be- 
gin with a simple affair. Invite a few congenial 
friends, and do not attempt too grand a dinner. 
The pleasure of the affair will depend more on the 
wise selection of guests, who will be congenial to 
each other, and unmindful of any trifling oversight on 
the part of the host. An unconventional dinner party 
of this kind may be very enjoyable. As you ad- 
vance in experience, — your means permitting, — 
you may successfully carry off more elaborate af- 
fairs. Before the time arrives for your company 
to assemble, be sure to examine all the arrange- 
rnents to see that all preparations have been 
made as you have ordered them; that everything 
is in readiness, especially in the dining-room. 
This will prevent any delay or confusion. Instruct 
the servants as to the order of things, and their 
various duties. Leave nothing to be taken for 
granted. Remember that the details which have 
occupied your mind for days, have not been of so 
much importance to them. Finally, if anything 
goes wrong, let it slip by unnoticed, if possible. 
Do not call attention to it by chiding the attend- 
ant, or inquiring into the merits of the matter. 
This can be done afterwards. No apologies, or 
shifting of blame to servants, can rectify the mis- 
take or oversight, and only makes an unpleasant 
episode that interrupts conversation, and causes a 



much worse break in the general harmony of the 
affair than the original cause of the trouble. 

In order for the household machinery to run on 
smoothly, there must be good nature and willing- 
ness on the part of the family and their domes- 
tics. If the mistress of the house sets the exam- 
ple of kindness and patience, the others will be 
pretty sure to follow her lead. Some one has 
said, ** Gentleness and sweetness of manner steal 
over the spirit like the music of David's harp over 
the passion of Saul." Nothing is gained by losing 
one's temper. You may storm your dependents 
into apparent submission, but in their hearts they 
will have lost respect for you, aud you will suffer 
for that loss. If the mistress of the house gives 
way to bad temper, it casts a gloom over the 
whole establishment. Every one becomes propor- 
tionately irritable, and the atmosphere of home is 
anything but pleasant. 

There are times when tne tension on the nerves 
is loo great, and everything seems to conspire to 
irritate and annoy, when body and mind alike 
threaten to give way under the strain. At such 
times as these, it is better to drop everything, if 
possible, even to the neglect of ordinary duties, 
and seek seclusion, rest, and quiet, at least till the 
mind recovers strength to govern the actions. Ir- 
ritability of temper is often caused by overwork 
and too much care, but, if indulged, it becomes 
chronic, and the bane of the household. ''Learn 
to control yourself, and you will be able to con- 
trol others," is a truism that will bear repeating. 
Husband, children, and servants will all feel greater 



368 Bi^EAi^PASTn, Diknei^ and Suppei^. 

respect for you if you are of an equable disposi- 
tion, than if you give way to the weakness of ill 
temper. Many a husband frequents the club room 
because he finds peace, and pleasant companion- 
ship there. Many children are driven into the 
street to play, because " everybody is so cross in 
the house," and all their little toys and trinkets 
are voted such a nuisance there. It pays for a 
woman to be patient, cheerful, and companionable 
inher own family. She should not let the world get 
too far ahead of her. She should keep acquainted 
with the current events of the day, and be able to 
hazard an opinion on important questions that in- 
terest the people of her time. She thus keeps her- 
self an intelligent being, not a mere household 
machine. 

Most ladies find time for fancy work. This is 
of itself refining, so far as it cultivates a love for 
the beautiful, and a correct taste. But we must 
insist that much of the time spent on so-called 
fancy work is worse than wasted, for it encoura- 
ges an incorrect taste, is of itself useless, and con- 
sumes time that could be spent in a much more 
profitable and pleasant manner. A fine painting, 
a delicate piece of needlework, a pretty drawing, 
or piece of carving, or Kensington, or other em- 
broidery, that can be classed as true art, is al- 
ways admirable; but to spend valuable time in 
working impossible birds and flowers on rich ma- 
terials, handsome enough without decoration, is 
an expensive and vulgar folly. 

Those who paint divinely, or embroider beauti- 
fully, make specialties of these pursuits. No lady 



F^inms JPO F^oui^E-i^EEPBi^s. 369 

can play the piano, sing, paint, draw, embroider, 
make lace, and learn all the new stitches and 
tricks in fancy work, and do all, or any of them, 
well. If you have an art talent, choose some- 
thing and learn to do it well. But above all, 
read good authors, and improve your mind in 
your leisure hours. It will be worth more to you 
on your own behalf, and that of your family and 
friends, than the so-called accomplishments which 
so many ladies of the present day delight in. A 
mind well stored with useful knowledge is of as 
much advantage to a woman as to a man. It is 
she who, more than any one else, moulds the minds 
of her children. She, to a great extent, determines 
their future course, and gives the bent to their 
minds that decides their course in life. She may 
modify and correct their natural inclinations; but 
to do any or all of this, she must be an intelli- 
gent being, possessed of self-control, and the kind- 
liness of a loving heart. Religion should guide her 
life. It is the sheet-anchor of woman, her com- 
fort in distress, her joy in prosperity, the sustain- 
ing power that will carry her safely through all 
her peculiar trials. 

It does not properly come within the province 
of this work to point out or attempt to correct 
the evils that grow up in the family circle, but we 
cannot refrain from speaking a word or two of ad- 
vice and sympathy to the anxious wife and mother, 
who would fain do her best for those she loves. 

Mothers make slaves of themselves for their 
children. They stich, ruffle, and embroider for 
their darlings. They friz, crimp, and curl their hair, 



370 Bl^EAI^PASm, DIMNEI^ AND SUPPEI^. 

and dress them as if for exhibition. Then they 
must either spoil their clothes, or strut about with 
the sole thought to keep them nice. Dress your 
children in plain, comfortable clothes, and let them 
romp, and play, and be healthy. Children learn 
to think too much of dress in childhood if they 
grow up under the espionage of fashion. Spend 
less time on your children's clothes, and more on 
their mental and moral training. It will repay 
an hundred fold as you see them growing up into 
good and noble men and women, a comfort to you, 
and a blessing to the world. 

It is pitiable that with such grand possibilities 
before her, and such holy responsibilities, woman 
should drivel away in idle gossip and useless em- 
ployment the talents God has given her. So few 
mothers are really companions to their children 
because they have not learned what it is their 
duty to be to them. To feed, clothe, educate, and 
love them is not all. They have moral natures to 
train, inclinations to be carefully nipped in the 
bud, germs of good to be nourished, faults to be 
checked, and virtues to be cultivated. 

You have looked upon your child as a part of 
yourself; but he is an individual being, w^ith a 
character distinct from yours, but greatly subject, 
in its crudity, to your will. Mould it carefully, 
guard it tenderly. It is of much more consequence 
to train carefully the young being intrusted to your 
care, than to array its form in costly apparel. Be 
a mother, and find your duty. Be a true woman, 
and live above the froth and frivolity of the life 
around you. 

Finally, live simply and natually, eat good 
healthy food at regular times. Let home be the 
center of your affections, and your chief interest. 
Be patient in disposition, judicious in expenditure, 
wise, as wife, mother, and house-keeper, trusting al- 
ways in God and his rulings, who shall win and wear 
a brighter crown — the glory of true womanhood. 




r/ 



I, 'hv'^^^ 




IS IT GOOD TO EAT? WILL IT BITE? 



T70W mo ^001^. 



373 




f/ 






^^f^^^ ^ 





?^^^ 

> 



H E old-fashioned cook book was a snare 
z!}^-mg^^^ and a delusion to the unsuspecting house- 
*i^PH!^S wife who trusted in its authority. Not 
S^Ao^o^ only were there directions for com- 
T^^ pounding impossible dishes from unat- 
tainable materials ; but, in many cases the books 
were compiled by those who had no practical 
knowledge of cookery. The consequence was. 
every housewife w^as an authority to herself Her 
knowledge must come from experience, and expe- 
rience was often bought dearly, by years of labor 
and patient care. 

In these days we have the advantage of the ex- 
perience of others given in various works, de- 
signed to be practical guides in housekeeping 
and cookery. While nothing can atone for 
lack of experience and judgment, these books 
may serve as helps to their attainment. Variety 
in food is very desirable, and it is next to im- 
possible to carry in one's mind the formulas for 
the many dishes required at different times for 
the table. In fact, there is no special virtue in 
burdeninc^ the mind with such a mass of details 
as would be necessary if the formulas for com- 



374 Bl^BAI^PASril, DlNMBI^ AND SUPPBI^. 

pounding and cooking each dish was " carried in 
the head," as our grandmothers used to say. In 
submitting the following recipes, we have been 
careful to celect only those which we could per- 
sonally vouch for, or those which have been tried 
and proven by other responsible parties. We 
have also endeavored to consider the various foods 
and their preparation from a health standpoint; 
and, so far as is practicable in a book intended 
for the use of all classes and conditions, we have 
eschewed that which is hurtful, and substituted in 
its place food known to be nourishing and healthful. 
It is of the utmost importance that our tastes 
and appetites should be educated to prefer that 
which is healthful. Disease and death lurk in the 
mysteries of poorly selected and badly cooked 
food. Dyspepsia, biliousness, headaches, fevers 
chills, and a hundred horrors of the physical sys- 
tem are born and bred at the table. Every 
house-keeper should know how to cook, whether 
she be obliged to do her own cooking or not. 
The preparation and ordering of food for the fam- 
ily should not be left entirely to the judgment of 
a hireling, ignorant of the laws that govern our 
physical health. The mistress of a household con- 
trols, in a measure, the physical lives of that 
household. They are at her mercy. The food 
she gives them may nourish and sustain their vi- 
tal forms, or on the contrary, it may enervate 
and poison them. And when we consider how 
intimately connected are the mind and aody, how 
the physical health affects the mental and moraj 
conditions, we may well say that the house-keep- 



r^ow mo (Booi{. 



375 



er's position is a very important one, and that her 
responsibihties are grave and sacred. 

It is therefore commendable in her to seek for 
help in her calling. We trust this collection of 
carefully selected recipes and suggestions will prove 
to be the very helps she needs, and serve to un- 
tangle many a provoking culinary problem, and 
smooth the way to success. 

Kitchen Utensils. 

To aid young housekeepers in their selection 
of some of the most needful kitchen articles, we 
subjoin the following plates, representing conven- 
ient and economical vessels and utensils. Much 
time and labor is saved by having at hand just the 
proper articles to use in baking or preparing food. 



Fig. II. 



Fig. I. 





2 OT. CAKE MOULD. sQT. PUDDING MOULD. 2 QT. CAKE MOULD. 



376 



Bl^EAI^PASIl, DlNNEI^ AND SUPPEr>. 



Fig. IV. 




3 QT. CAKE MOULD. 
Fig. VII. 




MUFFIN PANS. 
Fig. X. 



CAST GEM PANS. 



Fig. XIII. 




SQUARE CAKE PAN. 
Fig. XVI. 




Fig. VI. 



Fig. V. 





TIMBALE MOULD. 
Fig. VIII. 




PUDDING MOULD. 

Fig. IX. 




LEMON CAKE PAN. 
Fig. XII. 




WASH BRUSH. 



Fig. XIV. 



TIN BREAD PAN. 
Fig. XV 





BAKING SHEET. 
Fig. XVII. 




ONE GALLON ICE CREAM 
FREEZER. 



Pig. XVtll. 




FLOUR SIEVE. 



MUFFIN RINGS. 



OVAL TIN PAN. 



Bread. 



This is one of the most important articles of 
diet, and deserves the first place in this work. 
Bread has been truly named *' The Staff of Life." 
It holds , in itself, gluten, starch and sugar. It 
therefore combines the chief nutritive properties 
of animal and vegetable foods. An authority on 
bread-making has said, " In the composition of 
good bread, there are three important requisites : 
good flour, good yeast, and strength to kneed it 
well." A little experience, with the following 
hints, will enable any one to judge pretty correctly 
of the quality of flour. Squeeze up a handful, and 
if it falls from the hand light and elastic, it is a 
pretty sure sign it is good. If it falls In a com- 
pact mass, or is clammy to the touch, it is bad, 
and will not make good, light bread. It is not of 
the first importance that flour should be very 
white, although it is desirable that it should be so. 

Next in importance to good flour is good yeast. 
Where it is practicable, it is always safest and 
cheapest to buy yeast from the baker, when you 
can be sure of the quality. For those who prefer 
making it themselves, we give i;ecipes that may 
be depended upon. Yeast when good should be of 
a light color and effervescent. To ascertain its 
quality, add a little flour to a small amount of it. 
set it in a warm place, and if it rises in the 
course of ten or twenty minutes, it is good. In 



o / o 



Bl^EAI^PASIt, pINNEI^ AND SUPPEI^. 



makiiii^ bread, bear in mind that it should be made 
as soft as can conveniently be kneaded. The flour 
should always be sifted and the bread thoroughly 
kneaded. 

Yeast that will Keep all Summer. 

Pare and grate 12 large potatoes, add 1 teacup sugar and 3^ cup 
salt. Boil 2 handfuls of hops in 1 gallon of water five minutes, and 
strain onto the other ingredients. Put the mixture into a tin pail and 
set in a kettle of hoiling water and stir till it thickens. When cool, 
add 1 pt. of good sweet yeast, or 4 fresh yeast cakes. Stir well, cover 
up tight, and set in a warm place to rise. When light, put into a 
stone or glass jar and set in a cool place in the cellar. Use % cup of 
this yeast for two loaves of bread. 

Yeast. 

Boil 3 tablespoons of hops in 4 qts. of water for ten minutes. To 
this add 3 pts. hot mashed potatoes, }4 pt- of flour, 2 tablespoons of 
sugar, }4 of salt; strain it, and add 1 pt. good baker's yeast, or 2 or 
3 cakes of dry yeast. If kept cool, this yeast will be good for a month, 
and a small quantity of it will do to raise fresh yeast with. 

Hop Yeast. 

Boil 6 good-sized potatoes in 2 qts. water; drain them and mash 
fine, but save the water and turn into them again, add X cup of sugar 
and the same of salt. Boil a handful of hops five minutes in 1 pt. of 
water, and strain into the other ingredients. Stir well, and when cool 
add % cup good yeast or 1 yeast cake soaked in warm water. 

Yeast that will Keep. 

Boil 3 oz. of hops in 3 qts. of water. Pour over 1)^ cups of brown 
sugar. Stir 1}4 cups of flour smooth in a little water, and pour it 
into the mixture. Set it in a warm place till it ferments. Then boil 
and mash 8 good-sized potatoes. Add them and 1 cup of salt. This 
yeast will not sour. 

Good Yeast. 

Boil ^ lb. hops in 7 qts. water fifteen minutes, strain, and add 2 
cups brown sugar ; set away for three or four days, but stir occasion- 
ally. At the end of this time heat the hop water, and add 6 potatoes 
mashed fine. Let it stand twelve hours, and put into a jug and set 
away in a cool place. Shake well before using, and for three loaves 
take yi cup yeast. 

Potato Yeast. 

Boil a pint of hops in a quart of water. Steam and mash 5 me- 
dium-sized potatoes. Pour the water strained from the hops over the 
potatoes. Stir while boiling hot. Add a little salt and sugar. Sift in 



Bi^EAD. 379 

enough flour to tbickeu it; stir well. When almost cold, add 1 cake 
dry yeast dissolved, or about a pint of baker's yeast. 

Potato Yeast. 

Boil 6 large potatoes in 2 qts. water, mash fine, and add }4 cup flour 
and the water the potatoes were boiled in. When cool, add X cup 
baker's yeast and stir till it foams. Cover well till fermented, then 
bottle and put in a cool place. 

Soft Hop Yeast. 

Boil a handful of hops five minutes in 1 qt. water, keeping well cov- 
ered. Pour the boiling hop water over 1 pt. of flour and 3 mashed 
potatoes. Beat all together till smooth, and when cool add 1 table- 
spoon ginger, 3^ cup sugar, and 1 cup baker's yeast. Stir well, cover 
close, and let it rise about eight hours, then put in a small handful of 
salt and stir it down. After three or four hours, jjut the yeast into a 
close-covered crock, and keep in a cool, dry place. It will be ready to 
use in four or five days. Always stir when wanted, and use a cupful 
for three loaves. 

Yeast Cakes. 

Boil 2 or 3 potatoes in 3 pts. water. When nearly done, put a hand- 
ful of hops in a muslin bag and boil with the potatoes five minutes. 
Then put the potatoes in a crock and mash well, add a little of the po- 
tato water and 1 pt. of flour, and after beating up well turn on the 
rest of the potato water boiling hot. Add 1 tablespoon of salt, the 
same of ginger, 3^ cup sugar, and when cool, 1 cup good yeast. Let 
it stand about twelve hours, stirring down often. Then mix in enough 
white cornmeal to make it stiff enough to mold into cakes; roll out 
about X ioch thick, cut out and dry quickly, but do not let them get 
heated. Turn occasionally, so they will dry evenly, and when thor- 
oughly dry, put in a paper sack and hang in a dry place. One cake 
two inches square will make four loaves of bread. 

Yeast Cakes. 

Tie up 1 qt. of hops in a coarse muslin bag. Boil for half an hour 
in 2 qts. of water, with 1 qt. of potatoes, pared and sliced. At the end 
of that time, take out the bag of hops and strain the hop water and po- 
tatoes through a colander. While it is hot, stir in a coffee cuj) of corn- 
meal. Work well, and roll out thin. Cut into small cakes, and dry in 
the sun. If this is impossible, dry in a warm — not hot — oven. When 
fully dry, they can be put away, tied up from the air in a bag. These 
cakes will remain good for four or five weeks in summer; in winter, 
twice as long. Before using, soak in warm water until soft. Put in as 
much soda to each cake as will lie on a ten-cent piece. One round 
cake, three inches across, Mill make two common-sized loaves of bread. 

Excellent Bread. 

Put 2 qts. of flour in a pan. Stir in a little milk and warm water. 
When the flour and water are only partially mixed, add 1 cup of hops 

24 



380 Bl^EAJ^PASnr, DlNNBI^ AND SUPPEI^. 

and potato yeast. Stir this, and add the rest of the water, then beat 
up thoroughly with a spoon. Leave it in a moderately warm place all 
night. Next morning stir in water enough to make four loaves; add 
flour enough to make a stiff dough. Knead well, and leave it to rise 
again. "When sufficiently light, make into loaves, using only a little 
flour. Put it in pans and let it rise. When risen sufficiently, bake in 
a moderate oven. 

Hop Yeast Bread. 

Take 1 pt. water and 1 pt. milk, add 1 cup yeast and enough sifted 
flour to make a rather stiff batter. Let this rise over night, and in the 
morning add a little salt, 1 qt. water, and enough flour to make a stiff 
dough. When it is light, make into loaves, let them rise and bake in 
a moderate oven. 

Bread. 

Sift 5 qts. flour, add )-^ pt. yeast, a little salt, and enough milk and 
water to make a stiff dough. Knead thoroughly, next morning make 
into loaves, and when light, bake. Set this at night. 

Good Bread. 

Make your sponge over night. Take a pan of flou/, about 1 qt., and 
make a hole in the center of the floflr. Pour in a quart of warm water 
and milk. Mash 6 potatoes and mix them in the flour, together with 
1 teaspoon soda, 3 tablespoons sugar, and, lastly, 1 cup of hop and po- 
tato yeast to every four loaves you wish to make. Place a thin cloth 
over the pan, and let it set over night in a moderatel}' warm place. 
After it has risen in the morning, sift flour in your bread-bowl, about 
IX qfs. for a good-sized loaf. Pour your sponge, which should be 
very light, into the middle of the bowl of flour. Work the flour in, 
adding water if necessary. Have it as soft as you can conveniently 
mold. Then knead it into a ball, always working toward the center. 
If your hands and the bottom of the bowl are kept well floured, it will 
not stick. Knead thoroughly for half an hour. Leave the ball of 
dough, sprinkled with flour and lightly covered, to rise again. It will 
rise light enough in from four to six hours, according to the weather. 
It should be three times its former size, and seamed on the top. Knead 
thoroughly on the floured bread-board for twelve minutes, then make 
into loaves. Place the loaves side by side in a pan, and set them in a 
warm place to rise again. In about an hour they will be ready to put 
in the oven, which should be only moderately hot. A good authority 
says : " If you cannot hold your bare arm in the oven while you count 
thirty, it is too quick." Keep a uniform heat. If the crust begins to 
form too quickly, put paper over the tops of the loaves. The bread 
will be baked in about an hour. Take the loaves out and set them on 
their sides to cool, so that the air can circulate around them. This 
prevents "sweating." When thoroughly cool, wrap in a cloth and Dut 
away in the bread-box. 



Bl^BAD. 351 

New England Brown Bread. 

Take 1 qt. of rye flour to 1 qt. of scalded cornmeal. Add 4 table- 
spoons of molasses and 4 tablespoons of yeast. Pour in a little warm 
water and stir tlioroughly. Set it in a moderately warm place to rise. 
When light, stir again, and put in pans to rise again. Steam three 
quarters of an hour, then bake half an hour. This bread is excellent. 

Graham Bread. 

This bread ought to be the bread of general use. It is fast becom- 
ing popular, as it deserves. The fine, white, bolted flour, so commonly 
used, has been deprived of its most valuable qualities by that bolting. 
The general use of graham flour should be encouraged. Almost every- 
one who uses it for a time, learns to like it better than the white. Its 
sweetness and strength make the latter seem insipid to the taste. The 
sponge is prepared precisely the same as for white bread. Use a half cup 
of cornmeal to every 2 qts. of graham flour. If you wish a light color, 
mix the graham flour with one fourth the amount of white flour. Add 
1 teaspoon salt. Stir this into the sponge, and add 3^ cup of molasses 
for every good-sized loaf. Have the dough soft. Add water if neces- 
sary. Knead thoroughly, as with white bread, and set in a warm 
place to rise. When light enough, knead again, and make into loaves. 
Let it rise again for one hour. Then bake slowly. The rising and 
baking takes longer than with white loaves. 

Boston Brown Bread. 

To make 2 loaves. Take 1 heaping qt. of rye flour, 1 of cornmeal, 1 
of graham flour; wet this up with 1)^ pts. of milk, the same of water. 
Add 1 cup molasses, 1 of yeast, 1 teaspoon soda, and 1 of salt. Have 
some round high tins with covers, holding about two quarts each; thor- 
oughly grease both tin and cover, turn in the batter, cover up and 
bake slowly from four to five hours. 

Boston Brown Bread. 

Take 1 qt. graham flour, 1 pt. cornmeal; to this add X cup mo- 
lasses, 1 pt. buttermilk or sour milk, 1 pt. water, 1 teaspoon soda, and 
a little salt. Put into a covered jar or tin pail, and boil four hours in 
a pot of water, then bake half an hour to make a light crust. A hand- 
ful of English currants improves this bread to the taste of some. 

Steamed Brown Bread. 

Take 1 pt. rye meal, the same quantity of fine flour and cornmeal, 1 
teacup molasses, 1 teaspoon soda, 2 cups sour milk, 1 egg well beaten, 
and a little salt. Mix well. Steam three and one half hours, then bake 
half an hour in a moderate oven. 

Corn Bread. 
Take 1 pt. cornmeal, 1 pt. sour milk, 2 eggs, well beaten, 1 table- 
spoon brown sugar, 1 tablespoon drawn butter, }4 teaspoon soda, and a 
little salt. Bake in square pans in a hot oven. This is excellent. 



382 Bi^EAi^PAsm, DiKNEr? amd Supper. 

Steamed Corn Bread. 

Take 1 pt. cornmeal and 1 cup flour. Scald the meal with boiling 
water. Add the flour and 3^ pt. of sour milk, 1 cup molasses, 1 tea- 
spoon soda, and a little salt. Steam for two hours and a half. 

Salt-Rising Bread. 

Fill a common-sized bowl one third full of boiling water, let it stand 
till about milk warm. Then put in soda the size of a pea, and the same 
amount of salt; thicken with shorts, or canaille, and set in a warm 
place to rise. When this is light, put away in a cool place till the next 
morning, then make a hole in the center of a pan of flour, and stir in 
1 qt. of boiling water, and a little salt; cool quickly with 1 qt. milk, then 
add the bowl of light dough, mix to a stiff batter, and set in a warm 
place to rise. When this is light, knead into a dough, and let it rise 
again ; when light, bake in a moderate oven about forty minutes. 

Graham Fruit Bread. 

Mix unsifted graham flour with raisins, chopped figs, currants, and 
dates in equal quantities. Mix with ice-water, and stir quickly, to 
make it light. Have the mass quite stiff. Then knead briskly. Cut 
in cakes, as desired, and bake in a quick oven. It will rise, and be 
delicious. 

Light Rolls. 

When making light bread, save enough for two loaves, add to it tht 
white of 1 egg and about 2 tablespoons of butter. Mix well, roll out 
on a board, and cut with a biscuit-cutter ; then grease the top, fold 
over, and flatten a little with the hand. Put in a warm place to rise, 
and when light bake in a moderate oven. 

Bakers' Rolls. 

Take 2 lbs. light dough, add 2 or 3 oz. butter, 1 tablespoon sugar, 
1 egg, and flour enough to knead into a smooth dough. Put in a warm 
place to rise, and when they are light, cut into pieces about the size of 
a small egg, and mold up round with the hands; let them stand for ten 
minutes, grease the tops, then with a small round stick or roll press in 
center of each roll quite hard; fold one side over the other, then press 
a little with the hands. Put on a tin in rows, let them rise, and bake 
fifteen minutes in a medium oven. 

French Rolls. 

Take 1 qt. of flour, X cup of hop yeast, y^ teacup of butter, and 
water enough to wet. Mix well and let it rise over night. Koll out 
thin and cut in squares. Butter each and roll up. Set to rise. When 
light, bake in a moderate oven for half an hour. They are very nice. 
Use pan like Fig. XIII. 

Graham Rolls. 

Mix 3 pts. of graham flour with milk enough to make a pretty stiff 
batter. Put in % cup yeast, and let it set over night. In the morn- 



Bilbao. 383 

ing, add 2 tablespoons sugar, 3 eggs, >^ teaspoon soda, 1 tablespoon 
butter, and a pinch of salt. Drop in cups and let it rise for half au 
hour. Then bake in a brisk oven. They are delicious. 

New. England Rolls. 

Take about 4 lbs. flour, and rub into it 3 oz. butter; make a hole in 
the flour, and add 1 pt. cold milk, 1 gill yeast, 3 oz. sugar, 1 egf:;, and a 
little salt. Let this rise over night, then mix and let stand till noon; 
make into rolls, let them get light, and bake in a rather hot oven. 

Light Rolls. 

Rub 2 oz. butter in 2 qts. flour, add }{ cup yeast, 1 cup milk, and a 
little salt. Knead it well, and set away to rise ; then make up into rolls, 
let them get light, and bake in a steady oven twenty minutes. 

Dinner Rolls. 

Rub % lbs. butter in 3 lbs. flour. Make a hole in the flour, and 
break in 3 eggs, 3^ gill yeast, and 1 pt. milk; mix well together, and 
set in a warm place to rise. When light, work it over gently, and let 
rise for about an hour; then mold up round, and let it stand ten min- 
utes. Grease the top, flatten a little with a rolhng-pin, and turn one 
half over on the other; M'hen light, brush over with ei^g, and bake 
twenty minutes. 

Tremont House Rolls. 

Take 2 qts. light bread dough, spread well with butter, sprinkle on 
a little flour, and knead well. Then roll out, and cut with a biscuit- 
cutter, grease the tops with butter, press the edge of your hand on the 
center of each biscuit, and fold one half over the other. Set them in a 
warm place to rise, and bake in a medium oven. 

Graham Rolls. 

Make a sponge of 2 lbs. unsifted graham flour, 1 lb. white flour, 1)^ 
pts. warm water, and ^ pt. yeast. When this is light, add }4 cup 
molasses, 1 egg, 1 teaspoon salt, and white flour sufficient to make a 
stifl! dough. Let it rise again, and then take the dough onto a board, 
and work for about half an hour by spreading with the knucldes, and 
folding over repeatedly; then make into rolls, grease the tops and sides, 
put into a dripper, and bake. These quantities will make about fifty 
rolls of small size. If intended for supper, the graham sponge should 
be set at nine o'clock in the morning. 

Biscuit. 

Take 1 qt. flour, 1 pt. sweet milk, 1 tablespoon butter, 1 tablesix)on 
white sugar, }{ of a home-made yeast cake, as described before, or )^ 
of a package of coiiTpressed yeast. Stir all together in the middle of 
the flour. Set it to rise until morning; then mix all thoroughly, knead 
well, flour lightly, and set to rise again. When light enough, roll on 
the board, and cut out into thin l)iscuits. Set in a pan to rise. When 
well risen, bake for twenty minutes in a quick oven. 



384 Bl^BAI^PASin, DINNEI^ AND SUPPBI^. 

Plain Muffins. 

Take 2 lbs. raised dough, rub in )^ lb. butter, melted; then add 3^ 
cup milk, 1 whole egg and 4 yelks, a little sugar, a little salt, and ^ 
lb. flour. Beat well, till the batter is smooth, and let it rise for awhile; 
then set the mufRn-riugs on a buttered baking-pan, grease the rings, 
and half fill them. Let rise one half hour, and bake in a hot oven. 

French Biscuit. 

Beat together 1 cup of sugar, 1 egg, 1 cup butter, and }^ cup of sour 
milk. Put in )^ teaspoon soda. Use flour enough to mold. Roll on 
a board, cut into biscuits, and bake in a quick oven. 

Old-Fashioned Sally-Lunn. 

Beat up 4 eggs, add }/^ teacup of drawn butter, 3^ pt. lukewarm 
milk, 1 cup warm water, X cup of yeast, a pinch of salt, and 3^ tea- 
spoon soda. Beat all together with 1 qt. of flour, to about the con- 
sistency of pancake batter. Butter a tin basin, or pudding-dish, like 
Fig. VIII., and pour in. Set away to rise. It will be light enough to 
bake in five or six hours. Put in a moderately hot oten and bake forty 
minutes. It is delicious for breakfast or supper 

Quick Soda Biscuit. 

Rub 1 teaspoon of soda and 2 teaspoons of cream tartar into 1 qt. 
of flour. Then rub into the flour 2 tablespoons of butter. Pour in 3^ 
pt. sweet milk, or cold water, add a little salt. Work the dough into 
shape as quickly as possible. It should be soft as you can handle. Roll 
and cut into biscuits half an inch thick, and bake in a quick oven. 
They are delicious, — light, flaky, and white. Three teaspoons Royal 
Baking Powder may be substituted for the soda and cream tartar. We 
can recommend this baking powder as free from all injurious properties, 
and perfectly pure. 

Breakfast Biscuits. 

Take 1 qt. sweet milk, 3^ cup melted butter, a little salt, 2 table- 
spoons Royal Baking Powder, flour enough to make a stifE batter ; do 
not knead into dough, but drop in buttered tins from a spoon. Bake 
in a hot oven — unless it is hot they will not be light and tender 

Cream Biscuits. 

Take 3^ cup of sour cream, 1 pt. sweet milk, 2 teaspoons cream 
tartar, 1 of soda, and a little salt. Mix with suflScient flour to mold 
out smoothly, and bake in a quick oven. 

Graham Biscuit. 

Take 1 pt. of graham flour, 1 cup of white ffour, 2 tablespoons of 
butter, 2 heaping teaspoons of cream tartar, 1 of soda, a little salt. Mix 
with sweet milk or water, and bake in a quick oven, using a nan simi- 
lar to Fig. XIII. 



Bl^EAD. 3S5 



1 



Rye Biscuits. 

Take ]4, pt. rye meal, IX cups wheat flour, 4 tablespoons molasses, 
egg:, a pinch of salt, X P^- sour milk, and 2 scant teaspoons soda. 
Bake quick. 

Lemon Biscuit. 

Take 1 cup butter, 2^ cups sugar, 4 eggs, \y^ pts. flour, 1 teaspoon 
Royal Baking Powder, 1 teaspoon Royal Extract Lemon. Mix the but- 
ter, sugar, and beaten eggs smooth ; add the flour, sifted with the pow- 
der, and the extract. Flour the board, roll out the dough one fourth 
inch thick, and cut out with large, round cutter ; lay out on a greased 
tin. Fig. XIV., wash over with milk, and lay a thin slice of citron on 
each. Bake in hot oven ten minutes. 

Sugar Biscuit. 

Take IK P^s- flour, pinch salt, 1 coffee-cup sugar, 2 teaspoons Royal 
Baking Powder, 1 tablespoon butter, 2 eggs, y^ pt. milk, 1 teaspoon 
Royal Extract Nutmeg. Sift together flour, salt, sugar, and powder; 
rub in a little butter, add beaten eggs and milk ; mix in smooth batter, 
as for muflflns ; drop with tablespoon on greased baking-tin. Fig. XIV. ; 
sift sugar over tops. Bake in hot oven eight or ten minutes. 

French Rusks. 

Take 2 lbs. light dough, work in 4 oz. butter, add yelks of 4 eggs, 
4 oz. sugar, a large }4 cup milk, and flour enough to make a soft dough. 
Set in a warm place for one half hour. Make up into rolls, and when 
light bake them. 

London Crumpets. 

Take \}4 lbs, flour, 1 qt. warm water, 1 cup yeast, 1 tablespoon 
melted butter, and 1 of syrup, 1 teaspoon salt ; mix all together. Set 
at night, or six hours before baking. Beat well at time of mixing, 
and also just before baking. 

London Muffins. 

To 1 pt. of warm, sweet milk, add % oz. compressed yeast, a little 
salt, and flour enough to make a soft dough; cover over with cloth, 
and set in a warm place to rise. Wheu light, divide into pieces the 
size of an egg, and mold up round. Sift a wooden tray two inches deep 
% full of flour, then press the bottom of a pint basin in the flour, about 
three inches apart, and put the pieces of dough in the holes. Let them 
rise, place carefully on a griddle, and bake a light brown. Then turn 
them over, and bake the other side. 

Mrs. W^.'s Muffins. 

Take X pt- sweet milk, 2 tablespoons sugar, 1 Qgg^ well beaten, 3 
teaspoons baking powder, and flour enough to make a thick batter. 
Stir well, and bake for twenty minutes in a quick oven. 



386 BREAJ^PASUt, DiNNSr? AND SUPPEr>. 

English Muffins. 

Take 1 qt. flour, K teaspoon sugar, 1 teaspoon salt, 2 large teaspoons 
Royal Baking Powder, 1)^ pts. milk. Sift together flour, sugar, salt, 
and powder; add milk, and mix into smooth batter, a trifle stifferthan 
for griddle-cakes. Have griddle heated regularly all over, grease it, and 
lay on muffin-rings. Fig. XVII., half fill them, and when risen well up 
to top of rings, turn over gently with cake-turner. They should not 
be too brown, just a buff color. When all cooked, pull each open 
in half, toast delicately, butter well, serve on folded napkin, piled high, 
and very hot. 

Graham Muffins.' 

Take 1 qt. granam flour, 1 tablespoon brown sugar, 1 teaspoon salt, 3 
teaspoons Royal Baking Powder, 1 egg, 1 pt. milk. Sift together gra- 
ham, sugar, salt, and powder, add beaten egg and milk ; mix into batter 
like pound cake; muffin-pans. Fig. VII., well greased, two thirds fuU: 
bake in hot oven fifteen minutes. 

Oatmeal Muffins. 

Take }4 pt- oatmeal, 1 pt. flour, 1 teaspoon salt, 2 teaspoons 
baldng powder. Sift together. Rub in 1 tablespoon of butter, beat 
3 eggs, and add them, with 1 pt. sweet milk. Stir into a smooth bat- 
ter about like that for griddle-cakes. Bake in muffin-pans. Fig. VII., 
in a quick oven. They will be done in twenty minutes. They should 
not brown, but be a delicate buff color. 

Rusks. 

Take 1}^ pts. flour, 3^ teaspoon salt, 2 tablespoons sugar, 2 tea- 
spoons Royal Baking Powder, 2 tablespoons butter, 3 eggs, 1 teaspoon 
each Royal Extract Nutyneg and Cinnamon, % pt. milk. Sift together 
flour, salt, sugar, and powder; rub in butter cold; add milk, beaten 
eggs, and extracts. Mix into dough soft enough to handle; flour the 
board, turn out dough, give it a quick turn or two to complete its 
smoothness. Roll them under the hands into round balls size of a small 
egg; lay them on greased shallow cake-pan. Fig. XIII., put very close 
together; bake in moderately heated oven thirty minutes; when cold, 
sift sugar over them. 

Excellent Rusks. 

Take 2 cups sweet milk, 3^ cup yeast, flour enough to make a 
sponge. Set away to rise. When light, add 1 coffee-cup white sugar, 
3 eggs, and 4 tablespoons butter. Spice to taste. Work well, and put 
in pan. Fig. XIII. Let rise again, then bake in moderate oven twenty- 
five minutes. Dissolve 2 tablespoons of sugar in a little milk, wet the 
top of each, and set for a minute in the oven. 

Graham Gems. 

Take 1 pt. sweet milk, 14 cup sugar, 1 teaspoon cream tartar, 3^ 
teaspoon soda. Mix with graham flour to a stiff batter. Drop into 
gem-pans, and bake quickly. 



Bread. 387 



Puffs. 



Take }4 P** milk, H pt. flour, 1 tablespoon butter. Beat separately 
2 eggs, stir quickly. Drop into hot gem-pans, and bake quickly. 

Graham Puffs, 

Same as previous recipe, but use graham flour. Delicious. 

Hot Waffles. 

Take 3 lbs. flour, 3 pts. water, and 1 pt. yeast. Make into a smooth 
batter, and cover up to rise. When light, add % lb. sugar, 6 oz. melted 
butter, 10 eggs, and a little salt. Beat up thoroughly, let them rise, 
and bake in waffle-irons. These are very nice for supper. 

Waffles. 

Take 1 cup sour milk, 2 tablespoons drawn buttfer, 2 eggs, a scant 
}4 teaspoon soda, a little salt. Beat the eggs separately. Stir with 
flour into a thick batter. Bake in waffle-irons. 

Rice Croquettes. 

Boil a handful of rice in milk. When swelled, add 2 well-beaten 
eggs, a little butter, flavoring, salt, and sugar. Let boil till very thick. 
Lay the rice on a board, cut in squares, roll in cracker crumbs, and fry 
brown in butter. 

Breakfast Cakes, 

Take 2 cups flour, }4 pt. sweet milk, a little salt, 2 eggs well beaten. 
Stir well. Bake in muffin-pans. Fig. VII., in a quick oven. 

Griddle-Cakes. 

Take 1 pt. milk, or }4 milk and water warmed, a little salt, }4 cup 
flour, 3 tablespoons yeast, 1 egg well beaten. Set to rise over night. 
Bake on hot gridiron, on both sides. 

Graham Griddle-Cakes, 

Take 1 pt. graham flour, X pt. cornmeal, }{ pt. flour, 1 heaping tea- 
spoon brown sugar, i^ teaspoon salt, 2 teaspoons Royal Baking Pow- 
der, 1 egg, 3^ pt. each of milk and water. Sift together graham flour, 
cornmeal, flour, sugar, salt, and powder. Add beaten egg, milk, and 
water. Mix together into a smooth batter, without being too thin (if 
too thick it will not run, but break off and drop). Heat griddle hot, 
pour batter into cakes as large as a tea-saucer. Bake brown on one 
side, carefully turn and brown other side. Pile one on the other; serve 
very hot, with sugar, milk, cream, or maple syrup. 

Oatmeal Griddle-Cakes, 

Take }4 pt. oatmeal, }4 pt. flour, }4 teaspoon sugar, 1 teaspoon bak- 
ing powder, sifted in with the flour, a little salt, cold water enough to 
jnake a batter. Beat well, and bake quickly on hot griddle. 



388 Bl^EAI^PASm, DlNHEI^ AND SUPPEI^. 

Rice Griddle-Cakes. 

Take 2 cups cold boiled rice, 1 pt. flour, 1 
spoon salt, 1)4 teaspoons Ro3'al Baking Powder, 1 egg, little more thau 
)^ pt. milk. Sift together flour, sugar, salt, and powder; add rice, 
free from lumps, diluted with beaten egg and milk; mix into smooth 
batter. Have griddle well heated, make cakes large, bake nicely brown, 
serve with maple syrup. 

Crushed Wheat Griddle-Cakes, 

Take 1 cup crushed wheat, IX pts. flour, 1 teaspoon brown sugar, 
}4 teaspoon salt, 3 teaspoons Royal Baking Powder, 1 egg, 1 pt. milk. 
Boil 1 cup crushed wheat in ^ pt. water one hour, then dilute Avith 
beaten egg and milk. Sift together flour, sugar, salt, and powder; 
add to crushed .wheat preparation when quite cold, mix into smooth 
batter. Bake on hot griddle. Brown delicately on both sides. Serve 
with Hygienic Cream Sauce. 

Indian Griddle-Cakes, 



spoon salt, 2 heaping teaspoons Royal Baking Powder, 2 eggs, 1 pt. 
milk. Sift together cornmeal, flour, salt, sugar, and powder, add 
beaten eggs and milk, mix into smooth batter. Bake on very hot grid- 
dle to nice brown. Serve with molasses or maple syrup. 

Rye Griddle-Cakes. 

Take 1 pt. rye flour, }{ pt. graham flour, ^ pt. flour, 1 tablespoon 
sugar, 3^ teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, and 
1 pt. milk. Sift together rye flour, graham flour, sugar, salt, and bak- 
ing powder, add beaten egg and milk, mix into smooth batter. Bake 
deep-brown color on hot griddle. 

Buckwheat Cakes. 

Take 1 pt. buckwheat flour, }{ cup of cornmeal, 1 tablespoon mo- 
lasses, 3^ teaspoon salt. Add warm water to make a thin batter. Stir 
well, and set in a warm place over night. In the morning, add a little 
soda, and bake on hot griddles. 

Quick Buckwheat Cakes, 

To 13^ pts. pure buckwheat flour add ^ pt. each wheat flour and 
Indian meal, 3 heaping teaspoons Royal Baking Powder, 1 teaspoon 
salt, 1 tablespoon brown sugar or molasses. Sift well together in dry 
state, buckwheat, Indian meal, wheat flour, and baking powder, then 
add remainder. When ready to bake, add 1 pt. water, or suflTicient to 
form smooth batter, that will run in a stream (not too thin) from a 
pitcher. Make griddle hot and cakes as large as a saucer. When sur- 
face is covered with air-holes, it is time to turn cakes over. Take off 
when sufficiently browned. 



Bi^EAD. 389 

Flannel Cakes. 

Take 1}4 P^s. flour, 1 tablespoon brown sugar, 1 teaspoon salt, 2 
heaping teaspoons Royal Baking Powder, 2 eggs, 1^4 pts. milk. Sift 
together flour, sugar, salt, and powder, add beaten eggs and milk, mix 
into smooth batter, that will run in rather continuous stream from 
pitcher. Bake on good hot griddle, rich-brown color, in cakes large as 
tea-saucers. (It is not in good taste to have griddle-cakes larger.) 
Serve with maple syrup. 

Oatmeal Porridge. 

Soak }4 cup oatmeal in water over night. Let simmer gently in the 
morning till well swelled. Then boil in oatmeal-boiler, or in a tin pail. 
Set in a pot of boiling water for half an hour. Serve hot with milk. 

Cornmeal Mush. 

Boil 1 qt. water in a kettle. Add a little salt. When boiling, stir in 
cornmeal, sifting slowly from the hand. When about the consistency 
of batter, let boil slowly, stirring occasionally, until thick enough to 
suit. The meal will then be well cooked. 

Southern Corn Bread. 

One cup butter-milk, 1 cup sweet milk, 2 eggs, well beaten, }^ tea- 
spoon soda. Stir well. Then add 2)^ cups cornmeal, sifted, and 2 
tablespoons butter. Pour in a greased pan, and bake in a hot oven for 
about half an hour. Try with a broom straw to see if it is done. 

Hoe Cake. 

Make a very stiff batter of water and cornmeal. Salt it, grease a 
griddle, and put on a large cake, pat it down, and cook slowly ; turn 
it; when done, send it to the table on a large plate, and let each one 
break off as much as he wishes. 






i^5^r< 




The juice of meat is the great necessity for good 
soups. A few general directions for soups may be 
found useful. Chop the soup bones pretty thor- 
oughly, and boil them till the meat drops off. Set 
in a cool place till the fat rises to the top of the 
pot and hardens, skim off clean. Then add vege- 
tables and seasoning, and put on the fire again. 



390 Bi^EAj^PAsm, DiNNBr? and Slippbi^. 

Boil till the vegetables are all soft and broken up, 
then strain and serve. The French always keep 
the pot on for soup. Bits of uncooked meats left 
from that which is provided for each meal, with the 
odds and ends of vegetables, make a good soup ; 
and with them are never wasted. A good way in 
winter is to make a stock of scraps of good un- 
cooked meat and bones. Boil down well, skim all 
the fat off, and strain into jars, which should be 
covered and kept cool. This stock will keep well 
for weeks in winter, and with it good soup can be 
manufactured at short notice. 

The many variations in soup are mostly pro- 
duced by the different vegetables, herbs, etc., used 
as seasoning. 

Beef Soup. 

Have a beef's shank chopped into convenient pieces at the butcher's. 
Put in a kettle and cover with water. Put a close cover on, and boil 
till the meat drops from the booes. Strain through a colander, and 
let it set in a cool place over night. In the morning the fat will be 
hard on the top. Skim carefully, and put over the fire. Slice car- 
rot, onion, and turnip, and fry them brown and use for seasoning. Boil 
slowly for an hour. Just before dishing, add a very little sugar, 
5 cloves, 10 kernels allspice, and a teaspoon of celery salt. Strain 
again, and serve. 

Maccaroni Soup, 

Boil yi lb. maccaroni until tender in as little water as 'will cook it 
well. Put a knuckle of veal into cold water and boil about two hours, 
add a stalk or two of celery, and boil a half hour longer ; then strain 
through a colander, add the maccaroni, boil together a few minutes, 
add a little cream or milk, and season to suit the taste. 

Noodle Soup, 

Boil a shin of beef till tender, take out the bone, and strain the liq- 
uor through a colander, then season to taste and add the noodles, 
which are made as follows : Break 1 egg into a basin, add flour enough 
to make a stiff dough, roll out very thin and sprinkle lightly with flour, 
then roll up as you would a roll of jelly cake and slice up into thin 
slips, shake out and put into the soup. Boil about ten minutes, and it 
is ready to serve. 



Soups. 391 

Julienne Soup. 

Cut up 3 onions aucl fry theni brown in a little butter. Add season- 
ing to taste, a little mace, and 3 tal)lespoons strong stock. Add tur- 
nip, celery, and carrot, cut fine. Throw in a few green peas. Boil 
until the vegetables are tender. Strain for the table. 

Tomato Soup. 

To 4 qts. beef liquor add 1 ([t. cooked tomatoes, cut up fine, season 
to taste, and boil about fifteen minutes. 

• Mutton Broth. 

Put a few pounds of mutton into cold water and boil till tender, 
skim off the grease, and season to taste. This is excellent for inva- 
lids. 

Chicken Broth. 

Boil a young chicken in 2 or 3 qts. water till tender. Slum off 
the oil, and season to taste. Some prefer a little thickening; if so, 
add a little flour mixed smooth with water. 

Vermicelli Soup, 

Boil X lb. vermicelli till tender, then add to it some meat liquor, 
boil together a few minutes, and season to taste. 

Tomato Soup, 

To 1 pt. tomatoes cut fine add 1 qt. boiling water. Cook slowly, 
and, when done, add a little soda, 1 cup sweet milk, 1 tablespoon but- 
ter, and seasoning to taste. Let all boil up together, then add y^ 
doz. oyster-crackers crumbed fine or rolled. 

Tomato Soup, 

Boil any meat desired five hours. Strain. Add 1 qt. tomatoes ; boil 
one hour and a half, add what seasoning desired, and strain again. 

Potato Soup. 

Pare 1 doz. good-sized potatoes and slice them one half inch thick, 
then cut into squares or diamonds and boil very carefully till tender to 
the fork. Add 2 qts. sweet milk, bring to a boil, and thicken a little. 
Add 3 or 4 hard-boiled eggs, sliced fine or chopped, and seasoning 
to taste. 

Oyster Soup. 

Boil 1 pt. water and 1 pt. milk, add a piece of butter, size of an egg, 
and season to taste. Then add 1 pt. fresh o^'sters, bring just to a boil, 
and serve at once. A little toast is a great improvement. If milk is 
objectionable, all water may be used. 

Clam Soup. 

Bring to a boil 2 qts. water, add seasoning to taste, and a few rolled 
crackers. Then add 1 can clams, with the liquor that is on them, and 
boil about five minutes. 



392 Bl^EAI^PASHt, DlMNEI^ AMD SUPPBI^. 

Oyster Soup. 

Boil 1 qt. water, add some rolled crackers and seasoning. Add 1 
can of oysters or 1 pt. bulk oysters. Let it come to a boil, and serve 
immediately. 

Rice Soup, 

Stew 3 lbs. beef in 3 or 3 qts. water. When partly done, add 1 on- 
ion and a small bunch of sweet herbs, and boil slowly till the meat is 
very thoroughly cooked, then strain, and add a handful of rice, and 
cook till it is soft, then add seasoning to taste. ^ 

Gumbo Soup. 

Stew 2 qts. tomatoes half an hour, add 2 qts. okra, shredded, flavqr 
with thyme, onion, and parsley. Boil slowly together till tender. 
Stew a chicken, and season with butter. Beat the yelks of 2 eggs 
with 1 tablespoon vinegar. Put this mixture, with the chicken, into 
the kettle of tomatoes. Cover all with water and boil four hours. Take 
out the bones, and season soup to taste. This is very nice. 

Bean Soup. 

Put 1 pt. beans into 2 qts. water, with a small soup bone, and boil 
two and a half hours. Take out the bone, season the soup to taste, 
and thicken with }{ tablespoon flour, beaten smooth, in a little milk. 
Pea soup may be made in the same way. 

Potato Soup. 

Boil ).^ doz. good-sized potatoes with a little celery, parsley, and on- 
ions, chopped fine. Brown a few slices of dry bread, butter, and cut 
fine. Pour the soup over this, and serve at once. 

Mock-Turtle Soup. 

Soak 1 pt. black beans for twelve hours. Chop up the meat from a 
beef shank and put on to boil with the beans. Season to taste. 
Cover the bones with water arid boil for six hours, then put the 
liquor into the beans. Add 2 eggs well beaten, then press the soup 
through a colander, and serve with slices of lemon. 

Veal Broth. 

Put a kn,uckle of veal in 4 qts. water, with 1 onion and 2 or 3 stalks 
of celery. Boil slowly, and when the meat is done, strain. Add 2 oz. 
rice or vermicelli, and season to taste. Be careful not to let the rice 
cook too much. 

Mutton Broth. 

Put 3 lbs. of neck of mutton into 2 qts. water, with 2 onions and 
2 small turnips sliced. Boil slowly two liours, strain, season to taste, 
and add a little rice. 

Ox-Tail Soup. 

Divide the tail at the joints and put into 2 qts. of water, with a 
small lump of butter, and boil slowly for an hour. Then add a car- 



Fish. 393 

rot, a turnip, an onion, and a little celery, thyme, and parsie}'', other 
seasoning to taste, and continue to boil till the vegetables are very 
tender. Then strain the soup tli rough a coarse sieve, rubbing the 
vegetables through ; add 2 tablespoons of flour, mixed smooth in a lit- 
tle water, and 3 pts. boiling water. Boil all together a few minutes, 
and add a little browning or brown gravy. It may be made clear by 
omitting: the flour. 



1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 n 1 1 1 1 1 1 1 1 1 1 1 r 1 1 1 1 1 1 n 1 1 M I { r 1 1 1 ri 1 1 11 1 1 1 1 1 1 1 HI 11 1 1 1 1 

1 1 1 1 1 1 1 1 1 n M 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 ij 1 1 1 1 M 1 1 1 1 1 1 1 1 ri 1 1 1 1 1 H 1 1 1 1 1 1 1 1 1 

Fish should be dressed as soon as possible after 
being caught, but should not be left to stand in wa- 
ter, as it spoils the flavor. Salt fish must be soaked 
eight or ten hours, with the skin side up. The 
water should be changed two or three times. Fish 
must not stand after being cooked, but should be 
served at once. 

Boiled Fish, 

Tie or sew the fish up in a floured cloth, and plunge into a kettle of 
boiling water, to which some salt has been added. Set the kettle to one 
Bide of the stove and let it cook slowly, allowing ten minutes for every 
pound of fish. Serve with egg sauce. 

Baked White Fish. 

Clean and wash the fish thoroughly, wipe with a cloth, and rub the 
inside with salt. Make a dressing as for chicken, stuff the fish, and 
sew up with twine ; then put into a dripper with a little hot water. Dip 
a sheet of white paper in some melted butter or olive-oil, and cover the 
fish for the first twenty minutes or half hour. Then remove the paper, 
and baste occasionally. Be sure to have the fish a nice brown when 
done. It will need to bake from one to two hours, according to size 
of fish. 

Baked Salmon or Halibut. 

Let the fish lay for twenty minutes in cold salt water. Place it on 
a gridiron, across a dripping-pan, and bake in a moderately hot oven 
for an hour, if the fish is large. Half that time will be sufficient for a 
small fish. Butter the top just before serving, and put back in the 
oven for a minute to brown nicely. To the gravy that has dropped 
into the dripping-pan, add 1 tablespoon Worcestershire sauce, 1 of to- 



394 Bl^BAI^PASlIt, DlNMEI^ AND SUPPEI^. 

mato catsup, and the juice of 1 leraou. Beat a heaping teaspoon of 
flour in a little cold water, and thicken. Serve this sauce with the fish. 

Broiled Fish. 

If large, split in two ; soak in salt water for two hours ; then wipe 
dry, and put on a broiler that has been rubbed over with suet. Put it 
over some nice live coals, and broil until it is browned nicely on both 
sides. 

Salt Mackerel or Whitefish. 

Soak for several hours in tepid water, scrape the inside skin off. 
Put into boiling water and boil two minutes, pour off the water, and 
replace with more, and boil two minutes again. Then drain, and serve 
hot with egg sauce or plain melted butter. 

Codfish a la Creme. 

Freshen 2 lbs. codfish over night. Then put it over the fire in fresh 
water and bring to a boil; drain off the water and pick to pieces. Add 
1 cup cream and 1 tablespoon butter. Boil and mash 8 or 10 potatoes, 
and make them quite moist with milk. Put the fish, with the cream 
and butter, into a baking-dish, then spread the potatoes on top, and 
bake to a nice brown. Serve in slices. 

Croquettes of Fish. 

Bone fish of any kind, chop thoroughly, season to taste. Beat up an 
egg with a little flour and milk. Roll into balls, dip in beaten tigg, 
dredge with cracker crumbs, and fry in hot butter. Brown on both 
sides, and serve for breakfast. Salt fish, freshened over night, is very 
nice prepared in this way. 

Codfish Gravy. 

Pick up about 1 lb. codfish and soak over night. Boil a few min- 
utes in fresh water, and when tender drain off the water and add 1 qt. 
milk. When it comes to a boil, add some thickening. Beat 1 egg 
into the thickening, or add 2 or 3 hard-boiled eggs, sliced fine. 

Codfish Balls. 

Pick to pieces the amount of fish required, and soak in warm water 
two hours, then boil it till done, and drain. Have ready some hot 
mashed potatoes and mix with the fish and a well-beaten egg. Make 
into balls and fry in grease like doughnuts, or put in a dripper and 
bake in the oven to a nice brown. 

Boiled Salmon. 

Clean it well. Put into cold water and boil gently, Salmon re- 
quires nearly as long a time to cook as meat; fifteen minutes should 
be allowed for every pound, but be sure to take it out of the water as 
soon as it is done. 



Shell Fish. 395 



Fried Trout. 

Clean, wash, and dry them with a cloth. Cut into pieces and dip 
first into beaten egg and then into bread crumbs. Fry them a nice 
brown in fresh beef drippings. Serve with plain melted butter. 

Sauce for Boiled Fish. 

Beat up 1 egg with 2 tablespoons of drawn butter, add 1 pt. boiling 
water, stir for two minutes, and let boil, add 2 or 3 hard-boiled eggs, 
chopped. 

Salmon Cutlets. 

Cut the fish across the grain into slices about three fourths of an 
inch thick. Boil in the same way as other fish for ten or fifteen min- 
utes, according to the thickness of the slices. 

Broiled Salmon. 

Cut slices 1 inch thick and season, lay each slice in a sheet of white 
paper well buttered. Twist up the ends of the paper, and broil over a 
slow fire about eight minutes. 

Stewed Oysters. 

Take 1 can oysters, drain off the liquor and strain it, wash the 
oysters, and put them together again. Mix 4 tablespoons butter and 
1 tablespoon flour, and stir with the oysters in a granite or porcelain 
kettle. When the mixture comes to a boil, add X pt* sweet milk and 
cream, and season to taste. 

Scalloped Oysters, 

Butter a pudding-dish and lay on the bottom rolled cracker crumbs, 
then a layer of oysters. Alternate the layers of oysters and crackers 
till the dish is full. Season to taste between each layer. Add some of 
the liquor of the oysters, strained, so that no shells may be in it. Lay 
a pie crust over all. Bake quickly, and serve hot. 

Shell Oysters. 

To Feed. — Wash them and lay round side down in a jar, tub, or 
pan, and sprinkle oatmeal or corumeal, with a little salt, over them, and 
cover them with salted water. Do this once a day, and they will soon 
get fat. 

To Steio. — Open them, taking care to save the liquor, which should 
be strained, and wash the oysters from the grit. For every dozen oys- 
ters add their liquor and 1 i)t. water, with a few cracker crumbs and 
seasoning. Bring to a boil, and add a little sweet cream. 

25 



396 Bl^EAI^PASJP, DiNNEr? AND SUPPEI^. 

To Roast. — Place the oysters, unopened, on a broiler, and roast 
about eight minutes. 

To Scallop. — Put a layer of oysters on the bottom of a pan, then a 
layer of bread or cracker crumbs, with seasoning, a little butter, and 
the liquor from the oysters. Add another layer of oysters, with sea- 
soning as before; also a little milk or water. Cover with cracker 
crumbs, and bake in the oven to a nice brown. 

To Fry. — Wash the oysters and lay on a cloth to absorb the moist- 
ure. Beat up 1 or 3 eggs and dip the oysters into the beaten e^g and 
then roll in bread or cracker crumbs, and fry a nice brown in butter. 

Oyster Patties. 

KoU out some puff paste % inch thick and cut out into round cakes 
of three different sizes. Put one on top of the other, wash them over 
with beaten egg., and bake in a medium hot oven. When done, take off 
the top layer and with a pen-knife take out all the inside of the two 
bottom ones, and fill with the following mixture, and cover again with 
the top piece : Cut up some oysters and put them in a stew-pan with 
seasoning to taste, a very little lemon peel, cut very fine or grated, 
a trifle of nutmeg or mace, a little cream, and a little of the oys- 
ter liquor. Simmer all together a few minutes ; 1 pt. oysters is enough 
for 1 lb. puff paste, and will make two dozen patties. 

Clam Chowder. 

Boil 3 small potatoes and 2 onions, cut fine. When soft, add 
2 spoons butter. Season and add the juice of the clams. Beat 
1 egg and add to the mixture. Put in 1 qt. canned clams, chopped 
or not, as you please. Cook for three minutes, and serve in bowls. 

Clam Chowder, 

One half peck clams. Wash them clean to remove the sand, have a 
very little water boiling in a kettle over a hot fire, put in the clams, let 
boil about ten or fifteen minutes, or until they open. Skim out into a 
pan, save the water they were boiled in. When cool, open with a knife. 
To make the chowder, have about 1 doz. good-sized potatoes pared and 
sliced thin, 3 or 4 onions prepared the same, and a good pint of cracker 
crumbs. A porcelain-lined kettle is best to make it in. Put in about 
1 cup butter, then a layer of potatoes, a little of the onion, a la3^er of 
clams, also of crackers, a little seasoning, and so on until the ingredients 
are all used. Add the water the clams were boiled in, and if that does 
not cover the chowder, add boiling water. Let cook over a gentle fire 
about half an hour. If it seems to be sticking on, stir, but otherwise 
do not stir until done. 

Fried Clams, 

Beat 3 eggs thoroughly, add flour for a thin batter, with the liquor of 
the clams, and beat smooth. Season to taste Dip each clam in the 
batter, and fry in hot butter or oil. 



BoULmi^Y AND Game. 397 

Fish Chowder, 

Clean the fish thoroughly. Large fish make the best chowder. It is 
a good plan to remove all the bones possible before making the chow- 
der. Cod, halibut, lake trout, whitefish, or any fish will do, although 
these mentioned are best. Have about one third as much fish as pota- 
toes, the potatoes pared and sliced thin, 3 or 4 onions, sliced thin, 
about 1 pt. cracker crumbs. A porcelain-lined kettle is best to make it 
in. Put in about 1 cup butter, then a layer of fish, then potatoes, a 
little onion, and cover with cracker crumbs. Sprinkle with a littje sea- 
soning, and proceed in the same way until all the ingredients are used. 
Then pour in boiling water enough to cover, set over a good fire, and 
cook gently about an hour. If inclined to stick on the bottom, stir, 
but otherwise it is better not to stir until taken up. This is delicious, 
if seasoned right, and good enough for a king, although not a costly 
dish. A cup of sweet cream is an improvement. 



'C^A ., 






Poultry should be killed from six to ten hours 
before it is eaten. It should, however, be carefully 
dressed as soon as killed. The abominable prac- 
tice of selling- undrawn fowls in the market should 
be discouraged by all good housewives. It is un- 
clean, and also unprofitable to the purchaser. The 
flesh becomes tainted through and through with 
the flavor of the entrails, and is unfit for food. City 
people are, in a manner, at the mercy of farmers 
and tradesmen. In the country, most, people do 
not think fowls are fit for food unless they have 
been shut up and fed on grain for a week or two, 
and have fasted for a day before they arc killed. 
This is right, and if purchasers would be more crit- 
ical and exacting in the matter of health and clean- 
liness, we would see less objectionable food in the 



398 Bl^EAI^PASIT, DINNEI? AMD SUPPEI^. 



market. Fowls with distended craws, and un- 
drawn, would cease to disgust us. 

Roast Turkey or Chicken, ' 

Pick and draw with care, then wash in a number of waters. Rinse 
out the inside with soda water. Wipe dry ; make a dressing of bread 
crumbs mixed with a little butter, seasoning, herbs, and hard-boiled 
eggs chopped fine. Stuff the inside of the fowl with this. Sew up with 
a strong thread; tie the neck to prevent the stuffing from squeezing 
out. Fut in the oven with 1 or 2 cups water and a little salt in the pan, 
and baste often. Allow fifteen minutes to the pound if the fowl is old. 
If young, ten will do. This rule allows for a brisk fire. Do not let the 
skin get darker than a rich brown. If there is danger of its getting 
darker, lay a sheet of writing paper over the top. Chop the giblets 
fine, stew them in water enough to cover them, add them to the gravy 
of the fowl ; thicken with a little flour beaten smooth in cold water. 
Boil up together, and serve in a gravy-dish. The gravy may be sea- 
soned with celery salt. 

Fricasseed Chicken, 

Draw and wash two young chickens. Cut them up and put in a ket- 
tle with water enough to cover them. Stew slowly for two hours, or 
until tender. Add 2 tablespoons butter, seasoning to taste, and 
a little sweet cream. When done, take the chicken out on a platter 
and add the seasoning and a little thickening to the gravy. Pour this 
over the chicken, and serve. 

• Fried Chicken, 

Clean and dress young chickens. Cut them in pieces and soak in salt 
and water. Sprinkle what seasoning is desired in a handful of flour. 
Roll the chicken in the flour, and fry in hot butter. Drain and dish 
them. Make a cream gravy in the pan in which the chickens were 
fried, and serve in a gravy-dish. Do not pour it over the chickens. 

Chicken Pie, 

StcAV the chicken till tender, thicken the gravy a little, and add a lit- 
tle milk. Line a dish with a good rich crust, put in the chicken, and 
gravy, season, and cover over with a crust. Bake from a half to three 
quarters of an hour. 

Chicken Pie No. 2, 

Cut the chickens in pieces and boil till tender. Thicken the gravy 
and season. Then make a nice rich crust out of baking powder or 
soda biscuit dough, line the dish with this dough, and lay in the 
chicken, taking care to have the bones all point toward the center, so 
that when it is cut you will not cut across a bone. Put in plenty of 
gravy, and cover with a crust. 



^ouiiJni^Y AMD Game. 399 



Chicken Pates. 
Take cold chicken that has been cooked in anyway mince fine 
Make a sauce of a cup of milk thickened with 1 teaspoon cornstaith 
or flour, add 1 tablespoon butter, seasoning to taste. Make a 
good puff paste, and line small pate-pans with it. Bake quick Fill 
the crusts in the pan with the chicken compound, and set in the oven 
to brown. 

Chicken Cutlets. 

Cut in as large pieces as possible the thick parts of two chickens 
either cooked or uncooked. Dip in beaten egg and then in cracker or 
bread crumbs, and fry to a light brown in butter. They should be 
served with a thickened and well-seasoned gravy made from the bones. 

Boiled Fowl. 

Having cleaned the fowl thoroughly, sow up in a coarse white cloth 
plunge into a kettle of boiling water, and boil slowly for an hour or 
more, according to age and toughness of fowl. Serve with celery 
parsley, oyster sauce, or simple white sauce, and garnish with slices of 
lemon. 

Pheasants, Partridges, and Quails. 

Clean and wash in several waters, putting a little soda in the last 
water. Dry with a towel. Stuff with dressing same as for chicken or 
turkey; sew up tight; tie down legs and wings. Steam them over hot 
water for an hour or until done, then put them in a pan in the oven 
with a little butter and water. Baste frequently. They will brown 
nicely in fifteen or twenty minutes. Place them on a platter, and gar- 
nish with parsley and jeUy. 

Chicken Croquettes. 
Stew the chickens till the meat will drop off the bones. Chop fine 
Mix 1 lb. boiled rice with 1 chopped onion, a little grated cheese, and 
parsley and spice. Stir well, and add the l)eateu yelks of 7 eo-gs Mix 
with the chicken. Then beat 5 eggs and prepare bread or cracker 
crumbs. Mold the chicken compound in balls, or other shape, dip in 
the eggs, roll in the cracker crumbs, and fry brown in hot butter 
Serve hot. 

Quail on Toast. 

Clean nicely, split down the back, and soak in salt water ten min- 
utes. Then dry with a cloth and place on broiler and turn often 
When partly broiled, dip them in melted butter. Broil from fifteen to 
twenty minutes, and serve on nice buttered toast 

Pigeon Pie. 

Prepare the pigeons as for roasting, and put a lump of butter in each 
one Border a j)udding-dish with ].uff paste. Lay veal cutlet or a cut 
of tenderloin steak in the bottom of the dish. Place a layer of pig- 



400 



Bl^EAI^PASlI, DlNNEI^ AND SU^PEF>. 



eons, breast downward, in the dish. Chop 5 hard-boiled eggs and 
cover the pigeons with them. Put in a little veal broth, enriched with 
butter. Cover with a puff crust, and bake slowly one hour and a quar- 
ter. 

To Roast Ducks or Geese. 

Clean and truss them. Make a dressing of bread crumbs, 1 or 2 on- 
ions chopped fine, a little sage, seasoning, and butter. Stuff the 
fowls, sew up, and roast from one to two hours ; baste often. Make a 
nice brown gravy in the roasting-pan, and serve with apple sauce. 

To Roast Venison. 

Venison requires about the same time to cook as mutton, and should 
be encased in paper or paste crust. When nearly done, remove this 
covering, sprinkle flour over, and baste well with melted butter and a 
little water. Roast a nice brown, and serve with gravy and currant 
jelly. 

Quail on Toast. 

Clean nicely. Cut open down the back; season, and dredge 
with flour. Crush them flat and put in a pan with butter and a little 
water. Cover, and put in a hot oven till nearly done. Then fry in 
hot butter till brown. Toast slices of white bread, butter lightly, and 
place the quails on the toast. Dish each separately. Thicken the 
gravy in the pan with flour, browned a little, and pour over the quails 
and toast. Serve very hot. Delicious. 



-^©^-"■l 



MEl^T©. 



-^®^» 



There are a few general hints in the matter of 
cooking meats, which cannot fail to be of use to the ^ 
young housekeeper, as they are gathered from 
years of experience and observation. 

In making soups, put cold water on the soup 
bone. In heating, the juices escape into the water. 
But where you wish to preserve the juices in the 
meat, put it in hot water to boil, and keep the wa- 
ter boiling continually until done. When more 
water is needed, replenish with boiling water. 



fflBAiPS. 401 

When the scum first rises, skim it off, or it will 
boil into the meat and discolor it. Boil gently, 
and allow twenty minutes to a pound for fresh 
meat. Salt meat requires more time. Salt meat 
should be plunged into cold water to boil. It will 
then freshen while cooking. 

In roasting meats have a good fire, and allow 
about twenty to twenty-five minutes per pound. 
If meat is tough, it should be cooked longer with a 
slower fire. 

Roast Beef. 

The sirloin and rib pieces are best for roasting. Season, dredge 
lightly with flour, and place in the oven. Baste frequently. For rare 
beef, a quarter of an hour to the pound is tlie rule, but the quality of 
the meat should determine the time. Thicken the drippings with 
browned flour, add a little Worcestershire sauce, if you like it. Serve 
in a gravy-dish. Some prefer the red juice from the meat, as it is 
carved. 

Roast Beef with Yorkshire Pudding. 

Roast the beef upon a grate laid across a dripping-pan. Forty min- 
utes before it is done, pour the pudding into the pan below, first hav- 
ing strained out the fat. Finish roasting the beef, which will drip on 
the pudding. The pudding will be done as soon as the beef. (Allow 
fifteen minutes to tlie pound if you like it rare, twenty, if well done.) 
Cut the pudding into squares. Dish the meat, and lay the squares of 
puddiug around it. 

Yorkshire Pudding. 

Mix 4 tablespoons flour with 1 pt. milk, 3 eggs, yelks and whites 
beaten separately, and a little salt. Make tne batter thin. Balce in a 
shallow tin pan ten minutes, then put under the grate where the beef 
is roasting. Leave the pudding in the oven a few minutes after the 
beef is taken up. Before serving, pour oil" the fat from the top. 

Broiled Beefsteak. 

Put a gridiron over the hot coals. A steel gridiron with slender 
bars is to be preferred, as the broad bars seeni to fry the steak. Have 
a platter with a little melted butter on it. When the steak is done on 
one side lay it on the platter, the cooked side down, for half a minute; 
then broil the other side and serve it in the same manner. Sift a little 
seasoning on it, butter lightly; place iu the oven for an instant, and 
serve at once on hot plates. 



402 Bl^BAI^PASm, DiNNEr? and SUPPBl^. 

Beefsteak with Tomatoes. 

Broil as above, ttien pour over the stealc tomatoes that have been 
boiled tender and seasoned. 

Beef Omelet. 

Chop 3 lbs. of raw beef. Mix with 4 eggs, well beaten, 1 cup 
rolled cracker crumbs, a little butter, seasoning, and some herbs. 
Make the mixture into loaves, roll in cracker crumbs, bake for an hour. 
Slice when cold, and serve for supper or breakfast. 

Beef Stewr. 

Cut any kind of beef, the plate to be preferred, in small pieces. Boil 
slowly in just water enough to cover it. When half done, add a little 
raw potato sliced fine, a few onions, and season to taste. Stew down 
till the liquor is a rich gravy. About two hours will be sufficient. 

Beef Heart. 

Wash it well, and stuff as you would chicken. Roast or bake it, 
and serve with rich gravy and currant jelly. It requires about an hour 
to roast it. 

Beef Tongue. 

Boil slowly for about two hours, or until tender; then put into cold 
water and peel the skin off When cold, slice for breakfast or supper. 
It is nice pickled. 

Beef Sausage. 

To every pound of lean beef allow 1 lb. suet. Chop very fine, and 
season to taste. 

Beefsteak with Onions. 

Fry tender beefsteak, then slice some onions and fry in butter a nice 
brown and put them on top of the steak, and serve very hot. 

Boiled Corned Beef. 

If too salt for eating, put into cold water and boil slowly for several 
hours, according to size of piece. If the meat does not need freshen- 
ing, it may be put into hot water at the start. 

Smothered Beef. 

Take round steak cut about 1 inch thick. Lay in a dripping-pan, 
and sprinkle thick with cracker crumbs, put bits of butter all over it, 
seasoning to suit the taste, moisten with hot water, and set in a hot 
oven, and bake an hour. This is delicious. 

Roast Mutton. 

A leg or saddle of 10 lbs. weight will require two and a half or three 
hours' roasting. Put into a pan with a little flour and water and salt. 
When nearly done, sprinkle flour over it. Baste well in its own drip- 
pings. 



fflEATS. 403 

Boiled Mutton. 

Put a leg of mutton into boiling water to which a little salt has een 
added. Allow fifteen minutes for every pound. Serve with caper 
sauce, which is made by adding 2 tablespoons of capers to some thick- 
ened gravy. 

Irish Stew. 

Stew some mutton-chops till they are half done, then add some on- 
ions sliced thin and some potatoes cut in halves and a carrot sliced 
fine. Just before dishing up add a little thickening. 

Mutton-Chops. 

Cook the same way as steaks. They should be served up in their 
own gravy. 

Mutton-Chops. 

Trim the ends nicely, and fry for five minutes over a hot fire. Dip 
in beaten egg, roll in cracker crumbs, and bake in the oven. Baste 
with melted butter and water. This is much better than the usual 
way of frying them. 

Fillet of Veal 

Stuff with dressing as for fowls, the dressing being placed in the 
hollow where the bone was taken out. Roast to a nice brown, and 
serve with brown gravy. 

Fillet of Veal Boiled. 

Tie it round with tape and put into a floured cloth. Plunge into 
cold water and boil for two hours and a half. Serve with oyster or 
egg sauce. 

Breast of Veal Forced. 

Take out all the gristle and bones, spread it over with force meat, 
then roll it up tight, and tie firmly with a tape. Stew till tender, which 
will be about three hours ; then take off the cloth, dry, and glaze it 
Cut in slices. 

Loin of Veal Roasted. 

Make a stuffing and lay it in the loin, then tie up. Put into the 
dripper with a little water. When nearly done, dredge with flour and 
baste with butter. Add a little more water, and make a nice brown 
gravy. 

Loin of Veal Boiled. 

Plunge a loin of veal into a kettle of cold water, boil slowly for 
about two hours. Remove the scum as it rises, and serve with 
parsley and melted butter. 

Veal Cutlets. 

These should be cut about % of an inch thick. They should be 
beaten with the flat blade of a chopper, then dipped in beaten egg and 



404 Bi^BAi^PAsrn, DiNNEr> AND Supper. 

rolled in bread crumbs. Fry in butter a nice color. They should be 
served with brown gravy. 

Veal Stew. 

Take a nice piece or snoulder of veal. Fry in a kettle with a little 
butter. When brown, add water; boil slowly. When done tender, 
take out, thicken the gravy with flour, add butter or cream as with 
fricasseed chicken. Pour over the veal. Quite as nice as chicken. 
Three pounds of veal will make a dinner for eight persons. 

Veal Cutlets. 

Cut the veal into pieces 3 or 4 inches square, dip in beaten egg, roll 
in cracker crumbs and fry in hot butter. 

Veal Loaf. 

Chop up well 3 3 lbs. of veal, add 6 or 8 rolled crackers, 2 well- 
beaten eggs, and a little seasoning. Mix all together and press into a 
deep tin and let it be till shaped. Then take out and wash over with 
egg, spriulde with rolled crackers, bake one hour. When cold, slice 
for supper. 

Pressed Veal. 

Boil 2 or 3 lbs. of veal till tender. Cut or pick it up into small 
pieces, and press into a mold or deep tin. Put X oz. of gelatine into 
the liquor it was boiled in, and pour this gravy over the meat. It will 
look and taste very nice. When cold it should be sliced with a sharp 
knife. 

Sweetbreads. 

They should be washed, then sliced and fried in butter. They are 
also very nice dipped in egg and then in bread crumbs and fried, or 
they may be dipped in batter and fried like fritters. 

Calf's Liver Fried. 

Cut in thin slices, scald, drain, roll in cracker crumbs, and fry in hot 
butter. Add some water and seasoning and make a nice gravy. 

Stewed Liver. 

Boil till nearly done, chop fine, stew till tender, season to taste. 
Serve on slices of toasted bread for breakfast. 

Veal Pot-Pie. 

Cut up some veal into small pieces and boil in 2 or 3 qts. of water 
till tender. Season while cooking. Take out the veal and make a soft 
biscuit dough with soda or baking powder. Add this dough to the 
liquor in spoonfuls and boil ten or fifteen minutes. The pieces of 
veal may be served in the same dish with the pot-pie. 

Beef or Veal Pie. 

Make a crust something like tea biscuit, only a little shorter. Line 
a deep pie-plate or dish with the crust. Take the cold pieces of meat 



Uai^ious Side Dishes. 405 




left after baking or boiling, put in 11 layer of meat, sprinkle thick with 
cracker crumbs, add seasoning to taste, and a piece of butter the size 
of an egg. Add hot water enough to moisten the cracker well. 
Lay on the upper crust. Bake about an hour in a moderate oven. 
Serve with mashed potatoes, and It is also quite nice cold for lunch or 
supper. 



SBE+DISHES.'^ 



Stewed Beef Tongue. 

; Take a tongue that has been boiled and cut ''- :.o thick slices, and 
stew in a rich brown gravy. 

To Fricassee Tongue. 

Cut a boiled tongue into thin slices and fry in butter. Then put the 
slices into a good gravy, with a few sweet herbs, mace, and other sea- 
soning to taste. Stew for about an hour, then thicken the gravy with 
flour and butter and the yelks of 2 eggs. 

Sweetbread Croquettes. 
Mince the sweetbreads fine, add bread crumbs, a little seasoning, 
mace, nutmeg, and grated lemon peel. Moisten with cream and pour 
into small cones; dip each one into beaten egg and bread crumbs and 
fry slowly in butter. Chicken, veal, or oysters may be used instead of 
the sweetbreads. 

Chicken or Veal Curry. 
Skin a young chicken, cut up, and roll each piece in a mixture of 1 
tablespoon of flour and X tablespoon of curry powder. Slice 2 or 3 on- 
ions and fry in butter a liglit brown, then add the meat, and fry all to- 
gether till it begins to turn brown. Now put all into a stew-pan and 
pour on just enough boiling water to cover it, and simmer gently 
two hours. Put slices of toast around the dish it is served in. 

Lobster Rissoles, 

Take the meat of a boiled lobster or use canned lobster. Mince it 
fine, and mix with it the coral pounded smooth and the yelks of hard- 
boiled eggs pounded also. Season with pepper, salt, and mace. Make 
a rather stiff batter of beaten egg, milk, and flour, and then stir in the 
lobster meat till it is stiff enough to make into oval or pear-shaped 
balls about the size of a plum. Fry them in salad-oil and serve either 
warm or cold. 

Rissoles. 

Mince cold chicken, veal, or beef flne; add a little gravy and season- 
ing; also a little thyme or chopped onion, some bread crumbs, melted 



406 Bl^BAI^PASUl, DlNNBI^ AND SUPPER. 

butter, and 1 or 2 eggs. Make into balls and flatten with the hand 
and fry in butter or oil. 

Veal Mince, 

Chop some cold veal fine, then put in a sauce-pan with a cup of milk 
or water. Season and add a little butter and thickening. Make some 
nice toast, and serve with the mince. 

Tongue on Toast. 

Mince a cold boiled tongue fine, add the yelk of 1 egg and a little 
cream. Bring all to a boil, and spread thickly on some slices of nice 
buttered toast. Serve at once. 

Meat Balls. 

Chop the meat as fine as for sausage, then mix in some bread 
crumbs, 1 egg, and seasoning. Make up into balls, wash with beaten 
egg, roll in bread crumbs, and fry. Make a gravy of meat stock, and 
flavor with catsup. Good hot or cold. 

Jellied Tongue or Chicken, 

Slice a boiled tongue. Dissolve 1 oz. gelatine in }^ pt, water, and 
add to it IX pts. of the liquor in which veal has been boiled, and sea- 
son. When this begins to cool and become like jelly, put some of it 
in the bottom of a tin or mold, then a layer of the sliced tongue, and 
so on till the dish is full. Set in a cool place to get firm, and when 
ready turn out of the mold and cut in slices with a sharp knife. Gar- 
nish with celery. If chicken is used, take out all the bones and pro- 
ceed in the same manner. 

Minced Mutton or Beef Browned. 

Cut some lean meat from a leg of mutton. Chop it fine, season, add 
some chopped parsley or onion, and }{ lb. bread crumbs. Moisten 
with a little vinegar and gravy, put into a dish with a few bread 
crumbs on too, and a little butter in small lumps. Brown in the oven. 



S i5. ly A I> S. 



Chicken Salad. 

Take the white meat and shred fine. Chop a few celery stalks fine; 
mix. Crush the yelks of 4 hard-boiled eggs fine, add to this 3 tea- 
spoons prepared mustard, as much salt, a teaspoon of salad-oil, and 4 
tablespoons vinegar, or the juice of lemon. Add a little cream, and pour 
over the chopped celery and chicken. 



Salads. 407 



Chicken Salad No. 2. 

Boil 1 or 2 chickens till tender; separate the meat from the bones 
and chop fine. Then chop some lettuce, celery, or cabbage fine and 
mix with the chicken. Heat about a cup of vinegar and put into it a 
piece of butter; turn this onto the salad, stir well, season, and add a 
few hard-boiled eggs chopped. 

Veal Salad. 

Boil till tender, chop fine, and proceed as in the above recipe. Gar- 
nish with sliced lemons. 

Lobster Salad. 

Pick up 3 lobsters fine. Cut 5 heads of lettuce fine. Place 
alternate layers of lobsters and lettuce in a deep dish. Boil 4 eggs 
hard, chop fine, add 4 tablespoons melted butter, seasoning as desired, 
3 tablespoons white sugar, 2 cups cider vinegar. Let it simmer to- 
gether for a minute, then pour over the lobster and lettuce, and serve. 

Potato Salad. 

Chop cold boiled potatoes coarse, add a little chopped onion. Make 
a salad dressing of 5 tablespoons of salad-oil or melted butter, a little 
parsley cut fine, a very little onion chopped very fine, and )/^ cup 
good vinegar. Heat together, and pour over the potatoes. Serve cold. 

Lettuce Salad. 

Take the yelks of 2 hard-boiled eggs, 1 tablespoon melted butter, 1 
teaspoon sugar, seasoning to taste ; mix all together, let stand a few 
minutes, then add 4 tablespoons vinegar. Pour this over the lettuce 
just before serving. 

Dressing for Salads, 

Beat a raw egg with % teaspoon of salt until thoroughly smooth, 
then add 1 teaspoon of nuistard and 2 or 3 tablespoons sweet-oil, tak- 
ing great care to mix thoroughly till it is smooth as honey. Add 
3 or 4 tablespoons vinegar, stirring well till it is about as thick as 
cream. 

Cold-Slaw. 

Chop a nice solid cabbage fine, then whip together 2 or 3 tablespoons 
sweet cream, 2 of sugar, 4 of vinegar, and a little salt. Pour this mixt- 
ure over the chopped cabbage . 

Salad Dressing. 

Three raw eggs, beaten well, 3^ cup of good vinegar, )^ teaspoon 
mustard. Beat to a cream, and boil for a few minutes. Season to 
taste. 



4-08 Bl^EM^PASHT, DINNEI^ AND SUPPEr>. 




MOCIS FOR IMT* i 



Few articles of cookery require more care in 
making than sauces. Most of them should be 
stirred constantly, and those containing eggs should 
never boil. The thickest stew-pans should be used 
for making sauces, and wooden or silver spoons for 



stirring them. 



Celery Sauce. 



Take H pt. boiling milk, 5 tablespoons butter, 1 tablespoon flour. 
Stir together. Cut two heads of celery fine, boil five minutes. Stir 
the celery into the prepared mixture, and boil a few minutes. Very 
nice for boiled fowl. 

Egg Sauce. 

Take 5 tablespoons drawn butter, the yelks of 2 hard-boiled eggs 
mashed fine, seasoning, 4 tablespoons vinegar, and 3 of salad-oil, 
a little catsup if desired. Stir well, and boil for a few minutes. This 
is a nice fish sauce. 

Onion Sauce. 

Boil the onions gently in milk and water till they are quite soft. 
Then rub through a colander with a spoon, and boil them up with 
cream or the yelk of an egg beaten smooth with milk or melted butter. 

"White Sauce for Boiled Fowl. 

Put the peel of a lemon cut very fine into a pint of cream, with a lit- 
tle thyme and seasoning to taste. Simmer it gently for a few min- 
utes, then strain and thicken it witli 1 tablespoon flour beaten up with 
}{ lb. butter. Boil up, and add the juice of the lemon, and stir well. 
Mix the sauce with a little of the hot chicken gravy, but do not boil 
them together. 

Lemon Sauce. 

Cut thin slices of lemon into small pieces, and put them in melted 
butter. Let it just come to a boil, and pour over the fowl. 

Mint Sauce. 

Chop mint leaves with a sharp knife, and do it quickly or they will 
turn black. Add a little brown sugar and some good vinegar. This 
is very nice with roast lamb or mutton. 



Sauges poi^ fflBAm. 409 



Bread Sauce. 

Cut a large onion in quarters and boil it in milk till tender. Drain 
off the milk and pour it over grated bread crumbs. Cover them up 
and let stand for about an hour, then put in a stew-pan with a piece of 
butter the size of an egg mixed with a little flour. Boil up together, 
add a little cream, and serve. This sauce is excellent with roast shoul- 
der of mutton. 

Apple Sauce for Roast Goose. 

Pare, core, and slice some apples, stew till tender, and add a little 
butter and some brown sugar. 

Mayonaise Sauce. 

Beat together 3^ teaspoon of made mustard with the yelks of 2 raw 
eggs. Add slowly 1 teaspoon salad-oil, stir constantly. Add 1 table- 
spoon vinegar, and a little pepper and salt. Stir till it turns a light 
color. A good sauce for lettuce, lobster, fish, etc. 

Horse-radish Sauce. 

Mix well together 1 oz. grated horse-radish, % oz. salt, 1 tablespoon 
made mustard, 3 tablespoons brown sugar, the same quantity of vine- 
gar, and milk and cream to make it the consistency of thick cream. 

Dutch Sauce for Meat or Fish. 

Put 6 tablespoons water and 4 of vinegar into a stev-pan, heat, and 
thicken with the yelks of 2 eggs. Make it quite hot, but do not boil. 
Squeeze in the juice of )^ a lemon, and strain it through a sieve. "~-, 

Melted Butter. 

Put into a stew-pan 4 oz. butter, melt a little, then add 2 table- 
spoons flour and stir well together. Pour in }^ ])t. hot water and boil 
a minute, stirring constantly and always in one direction. Milk used 
instead of water requires a little less butter and looks whiter. 

Melted Butter No. 2. 

Mix a large teaspoon flour smoothly with 1 cup cold water and a 
pinch of salt. Put this in a stew-pan and add 2 or 3 oz. butter and 
stir constantly until it thickens, when it is done. 

Caper Sauce, 

Add capers to melted butter with a portion of the caper vinegar. A 
substitute for capers may be found in the nasturtium seed pickled. 

To Clarify Butter. 

Simmer it gently over a clear fire, and when melted take it off, 
skim, and let the sediment settle. Pour the l)utter off clear into jars 
for use, and set in a cool place. Do this in the fall and it will keep 
all winter. 



410 Bl^EAI^PASin, DlNNEI^ AMD SUPPBI^. 

Curry Powder. 

Two ounces mustard, 2 of black pepper, 6 of coriander seed, 6 of tu- 
meric, }{ oz. red pepper, 1 oz. cardamom, 1 oz. cummin seed and cin- 
namon. Pound fine, put in a bottle, cork, and keep for seasoning 
gravies. 




±@f^. 



E GGS # OMELETS . 
••• ^|s^ • 




Poached Eggs. 

Have ready some hot water, but do not let it boil. Break the eggs 
very carefully one at a time into a saucer and put into the hot water. 
When sufficiently done, take out with a skimmer, trim, and serve on 
buttered toast. 

Scrambled Eggs. 

Melt a small piece of butter in a frying-pan, add a little milk and 
6 eggs. Season to taste, and stir slowly till done. 

Boiled Eggs. 

Always put eggs into cold water and bring to a boil, and they will 
be done just right. 

Omelet. 

Mince cold tongue, veal, chicken, or other meat, warm up in frying- 
pan. Beat 5 eggs light, season with pepper and salt, turn into a spi- 
der, with a little hot butter. Brown lightly on both sides, lay in the 
meat, fold the omelet over it, and serve as quickly as possible. 

Baked Omelet. 

Beat up the yelks of 6 eggs with 3 tablespoons flour. Add salt and 
ly^ cups milk. Beat the whites separately, and pour over the mixt- 
ure. Butter a hot spider, and pour in the mixture. Bake In a hot 
oven ten minutes. 

Boiled OmeletvS. 

Beat up 5 eggs quite light, add pepper, salt, and a little nutmeg and 
minced parsley, and a cup of cream or sweet milk. Butter your cups 
or molds, and pour them half full of the mixture. Set in a pan of boil- 
ing water. Boil fifteen minutes. Serve hot. 

Sweet Omelet. 

Roll 6 macaroons and mix with 6 oz. pulverized sugar. Beat the 
yelks of 6 eggs, then add the sugar and macaroons. Beat the white to 
a stifE froth and stir in a little at a time. Melt 4 oz. butter in a fry- 



F^ELISHtlS POI^ Bi;BAi;PAIifn AMD SUPPBf?. 411 

ing-pan and turn iu the mixture. Brown ligtitly ou both sides and 
fold together. It may be baked iu the oven instead of fryiug, if de- 
sired. Sift white augiu* over, aud serve immediately 

Savory Omelet. 

Break 4 eggs, add a little luilk aud a very little flour and make a 
thin batter. Add ehopped parsley and onion, salt aud pepper, and a 
little nutmeg. Heat some butter in a fryiug-pau and pour the Ijatter 
into it. When done to a fine color on oue side, turn it. and cook the 
other side. Double it before serving. 

Veal Omelet, 

Chop fine 2 lbs. veal, roll G or S crackers and mix with the veal. 
Add 3 eggs, a little chopped parsley, and seasoning. Make into a 
roll and bake. Baste with butter while it is baking. 

Sweetbread Omelet. 

Take 2 sweetbreads, split, and soak them. Boil ten minutes, tlien 
set away to cool. Mince fine and seasou. Beat up 6 eggs very light, 
then mix in the chopped sweetbreads. Put 3 or 4 oz. of butter in the 
frying-i)au aud place over the fire. When it boils, jmt iu the mixture 
and stir it for a time. Fry a rich brown; while frying, lift the edge 
occasionally with a knife to let the butter under. Do not cook too 
much or they will be tough. Serve with gravy. 

Columbus Eggs, 

Cut in halves 13 hard-boiled eggs and cut off a little of each end to 
make them stand up. Now remove the yelks and chop and mix with 
minced veal or chicken. Add a little cream and season with salt, pep- 
per, aud a httle nutmeg. Put this mixture into the whites, press it 
smooth, and put the two halves together, so as to look like whole eggs. 

RELISIIES FOR BREAKFAST ^^^ SUPPER. 

Toast. 

Toast thin slices of bread over red-hot coals. Have a saucer of hot 
water at hand, run the crust around in it lightly, and butter. Set in 
the oven after making each slice. Pile one on the other ?,s made. 
When the last slice is made, the whole will be ready to serve. 

Milk Toast. 

Toast as above. Dip each slice in scalding milk, a little salted. 

Spread with butter. Pour the hot milk left over the toast. Serve very 

hot. 

26 



'M 



412 B^EAI^PASm, DiNMEr? AND SUPPER. 

English Toast. 

Slice some bread thin and spread with butter, then toast the other 
side, and send to table at once. 

French Toast. 

Beat 2 eggs thoroughly, and add 1 cup sweet milk. Slice bread 
thin, and dip in the mixture. Lay each slice on a buttered griddle ; 
brown both sides. Butter and serve immediately. 

Lemon Toast. 

Beat the yelks of 5 eggs and add to them 3 cups of sweet milk. Dip 
thin slices of baker's bread in the mixture. Have a spider with a ht- 
tle hot butter in it, and fry the toast brown on both sides. Whip up 
the whites of the 5 eggs with 1 cup powdered sugar. Add the juice 
of 3 lemons. Heat and add 3^ pt. boiling water. Pour over the toast 
as a sauce, and serve for supper. Delicious. 



Jh^ 



^^-•#1 gwiiT ^ PiCttlS. m-^^^ 



^p 



Pickled Peaches, 

Put 1 qt. sugar and 1 pt. vinegar in a porcelain or marbleized Iron 
kettle. Let it boil. Pour the mixture over 1 gal. of fruit. Draw off 
the next day, and put the liquor over the fire again. When it boils, 
pour it again over the fruit, and repeat this nine days. Then put the 
fruit and hquor on together and boil ten minutes. Spice to taste, with 
cloves, cinnamon, and allspice. Pears should be pickled in the same 
way, if not too large. If very large, cut in quarters. 

Pickled Apples. 

Pare 1 pk. sweet apples. Make a syrup of 3 lbs, sugar and 2 qts. 
vinegar. Add 3^ oz. cinnamon, same of cloves. Take half of the 
syrup and boil the apples in it till you can easily pass a fork through 
them. Take out the apples, pour the syrup you have set aside over them. 
Add the rest of the syrup, let cool, cover tightly, and set in a cool, dry 
cellar 

Pickled Currants. 

For 3 lbs. currants scald 1 pt. vinegar, add 1)^ or 2 lbs. sugar, and 
spices. Pour this syrup over the fruit. 

Pickled Peaches. 

Kub off the down from 7 lbs. of peaches, and prick them with a 
fork. To 1 qt. vinegar add 3 lbs. sugar and 1 teaspoQn ground cloves 



SOUl^ ^IGI^LES. 413 



aud 1 of cinnamon, tied in a muslin bag. When the mixture is hot, 
put in the peaches a few at a time, and cook till tender, but be careful 
not to cook them too much. When done, put into a crock and pour 
the vinegar over them. This recipe is good for pears, quinces, crab- 
apples, or any other fruit. 

Sweet Cucumber Pickles. 

Pare ripe cucumbers, slice, and take out the seeds, and soak them 
in a weak brine over night. Put 2 lbs. sugar in 1 qt. vinegar and 
bring to a boil; then throw in the cucumbers and let them cook till 
tender. Add spices to taste 

Pickled Currants or Grapes. 

To 6 lbs. of fruit add 4 lbs. sugar and 1 pt. vinegar. Boil to a thick 
jam. Just before it is done stir in 2 tablespoons ground cloves and 
the same of ground cinnamon. This is used with cold meats. 

Sweet Tomato Pickles. 

One pk. green tomatoes, sliced, add 6 green peppers, 4 onions, 
sliced. Sprinkle 1 cup salt over the tomatoes, and let them stand over 
night. In the morning pour off the liquor and scald them up in clear 
water, in a new tin or graziiteware vessel. Drain through a colander 
and put back in the kettle with vinegar enough to cover them, 2 cups 
brown sugar, 1 tablespoon cloves, 1 of allspiece, 1 of cinnamon. Sim- 
mer till soft. Put in the sliced onions and peppers just before sim- 
mering. 



^l^ 



-^^^-^ sore ^ piciLis* ia-^©^- 



Cucumber Pickles, 

Select small ones of rapid growth. Wash and scald in boiling salt 
water. Let them stand for a day, then put into cold vinegar. Add a 
few red peppers. 

^French Pickles. 

Slice X pk- tomatoes, 4 good-sized onions, and 4 or 5 heads of cauli- 
flower. Pour about 1 pt. hot water, -svith as much salt as will dissolve, 
over them. Drain off the liquor in twelve hours. Boil the pickles in 
3 qts. of water for twenty minutes. Drain through a colander, then 
put in 2 qts. vinegar, 1 lb. brown sugar, >^ lb. mustard seed, whole, 1 
tablespoon ground allspice, 1 of ginger, 1 of cinnamon, 3^ tablespoon 
ground mustard, and a little cayenne pepper. Boil for fifteen minutes, 
stirring carefully. They will be fit for use as soon as cool. 



414 Bl^EAI^PASIl, DlMMEr? AND SUPPBr?. 

Mixed Pickles. 

TaKe 100 small cucumbers, 1 large head of cauliflower, 3 solid heads of 
cabbage, shaved fine, 3^ doz. small white onions, % pt. horse-radish, 
chopped coarse, 1 pt. green beans, cho})ped in pieces about two inches 
long, and 1 pt. of sliced green tomatoes. Soak all in strong brine 
over night. Drain carefully, and boil in vinegar enough to cover 
them. Add 1 tablespoon white mustard seed, 1 teaspoon black pepper, 

1 tablespoon allspice, the same of cloves, ginger, and cinnamon, X 
teaspoon cayenne pepper. Cover with good cider vinegar. 

Piccalilli. 

One half peck green tomatoes fully grown. Chop well and add 3-2 
pt. salt. Let them stand a day in cold water. Chop a larg(! lu-ad of 
cabbage, 4 large onions, and 5 green peppers; cover with boiling vine- 
gar. Let set four hours, theu drain through a colander, add 1 cup 
molasses, 1 teaspoon each cloves, allspice, and white mustard seed. 
Cover with cold vinegar. 

Chowchow, 

Chop together 3 medium-sized heads of cabbage and 3 heads of cauli- 
flower, 4 large celery roots, 8 jjeppers, 1 qt. small white onions, and 

2 qts. green tomatoes. Boil together till tender, then strain. To 2^ 
gal. vinegar add a medium pot of French mustard, 2 oz. cloves, same 
of tumeric. Let come to a boil, and pour over the mixture of vegeta- 
bles. 

Green Tomato Pickles. 

Take )^ bushel green tomatoes sliced, 12 onions, the same number 
peppers, 1 large cabbage, 1 teaspoon celery seed, and 2 teaspoons mus- 
tard seed. Into 1 gal. vinegar stir 2 teaspoons ground cinnamon, and 
1 of black pepper, and pour over the vegetables to be pickled. Cook 
till tender, stirring occasionally. 

Pickled Beans, 

Put tender young string beans in a strong brme ana leave them 
there till they turn yellow. Then drain and wash and wipe dry with a 
cloth. Put into a jar and pour over them boiling vinegar. Turn 
this off and heat each day for several days; cover them closely so as to 
keep the steam in. In a few days they will become green. Add 
1 or 2 red peppers. 

Pickled Red Cabbmge. 

Slice up the cabbage and put on a fine rack or drying-sieve. Sprinkle 
with salt and let it lie and drain two or three days ; then put into a 
jar. Tie up a little pepper and spice in a muslin bag, and put into the 
vinegar when cold. Let it come to a boil and pour over the cabbage. 

Tomato Catsup. 

Slice ripe tomates and boil till tender. Add 1 onion for every 20 
tomatoes. When cool, strain through a sieve. To every gallon of 



CJEGEIIABLES. 415 



strained tomatoes add 1 tablespoon salt, % tablespoon ground cloves, 
1 of cinnamon, and 1 of allspice, an even teaspoon black pepper, }4, 
teaspoon red pepper, 1 cup brown sugar, 1 pt. vinegar. Boil slowly 
till it thickens, stirring occasionally. When done, put up in bottles. 

Tomato Catsup. 

Scald X pk- good, ripe tomatoes, strain through a sieve to free from 
seeds and skins. Let cool, then add 4 tablespoons salt, 3 of ground 
mustard, 1 of black pepper, 1 teaspoon cayenne pepper, 1 tablespoon 
cloves, and 1 pt. white wine or cider vinegar, to every gallon. Boil 
slowly for five hours, then bottle and cork. 



VEGETABLES. 



Vegetables are a most useful accessory to our 
daily food, and their cookery should receive greater 
attention than it usually does. It is considered a 
very simple thing to boil a pot of potatoes, yet 
their palatableness and digestibility depend very 
largely on the way it is done. Nearly all vege- 
tables are much better put into boiling water, as 
the fine flavor is thus retained in the vegetable in- 
stead of being soaked out in the water. Care 
should be taken not to overcook them ; and as 
soon as done they should be immediately prepared 
for the table and served at once, as they are 
spoiled by standing. 

Boiled Potatoes. 

Peel your potatoes carefully, and put in cold water for an hour or 
two if old, then put in fresh cold water, and let boil till done. Pour 
off the water at once. Lift tlie cover to let the steam escape, and do 
not cover closely again. They will he. dry and mealy. Put new j)ota- 
tf»cs in boiling water at once, and keep boiling till tliey are done. Po- 
tatoes steamed arc very nice. 

Mashed Potatoes. 

Peel potatoes and leave them in cold water for an hour. Steam over 
liot water till done. Pour into an eathern dish or a crock, place on the 



416 Bl^EAJ^PASHT, DlNNEI^ AND SUPPEI^. 

stove where it will keep warm, and mash smooth. Season to taste. 
Add a cup of rich milk. Let all heat together, then take up in a deep 
dish. You may smooth the top and dress with butter, or set it in the 
oven a minute to brown nicely, or shape it in a buttered mold. Gar- 
nish with a little parsley. 

Fried Potatoes. 

Pare and cut in thin pieces. Let stand in cold water till ready to 
cook, drain carefully, and fry in boiling butter, or half suet and half 
butter. If you want them to puff up, skim them out a few times, and 
drop in to boil again. Serve very hot. 

Potatoes Creamed. 

Cut up new potatoes and boil till done. Make a rich sauce of 1 cup 
cream or milk, 3 tablespoons butter, other seasoning to taste. Pour 
over the potatoes, boil up once, and serve. 

Mashed Potatoes. 

Pare the amount of potatoes required for dinner. Put them to cook 
in boiling water. When done, pour off the water and mash smooth. 
Add a little milk or cream, seasoning to taste, add the yelks of 
2 or 3 eggs, according to the amount of potato, save the whites, beat to 
a stiff froth, put the potato in the dish you wish it in, on the table, 
smooth it over, and spread with the white of eggs, set in a hot oven 
for a few minutes, or until it becomes a light brown 

Browned Potatoes. 

Pare and cut in two lengthwise and boil in salted water till nearly 
done. Drain and lay carefully in a skillet with a little melted butter. 
Fry slowly till they are done to a nice brown on both sides. Serve 
very hot. 

Potato Balls. 

Mash some mealy potatoes smooth, season, and add butter and 
cream till quite moist. Make up into balls, dip in beaten eggs, roll in 
bread crumbs, and fry in butter to a nice brown. 

String Beans. 

String carefully 3^ pk. yellow wax beans. Break in two, boil till 
tender, season as desired, or dress with a cream sauce. 

Lima Beans. 

Let them remain in cold water for an hour after shelling. Put into 
boiling water, and boil till tender. Drain off the water. Make a dress- 
ing of milk, butter, and seasoning. Let the beans simmer in this a 
little while before serving. 

Boston Baked Beans. 

These require a covered stone bean-pot. One quart of dry beans 
makes enough for a family of six or seven persons. The beans should 



Uegewables. 417 



be looked over carefully, and put to soak in plenty of soft water over 
night. Skim them out of the water iu the morning, and put on cold 
fresh water enough to cover them when they have boiled up. Put 
them iu the bean-pot in the same water. Add 1 tablespoon molasses, 
and a piece of corned beef, about y^ lb., with considerable fat on it 
(we much prefer this to pork), and a very little salt. It is best to taste 
them when about half done, and if they are not salt enough add what 
more salt is needed. A little experience will soon teach one just how 
to season them. Bake three or four hours in a moderate oven, and 
see that there is water enough kept in them, by adding as it cooks out. 
There should always be water enough so you can tee it by tipping the 
pot up sidewise. 

Green Peas. 

Cook peas the same as string beans. Thicken the gravy with a lit- 
tle cornstarch if desired. 

Asparagus. 

Cut off the hard ends and tie in bunches. Put into boiling water 
with a little salt, and boil till tender. Mix together flour and butter in 
equal parts, beat to a cream, stir in hot water off the asparagus to 
make a sauce, boil together. Lay the asparagus on slices of toasted 
bread. Pour the sauce over all, and serve hot. The asparagus may be 
dressed in the same manner without the toast, or may be dressed with 
seasoning only, if preferred. 

Asparagus. 

Cut up in )^-inch pieces and throw into boiling water and cook fif- 
teen or twenty minutes. Then drain and season, and add y^ pt. 
cream, and a very little thickening. Let it simmer a few minutes. 

Cabbage Salad. 

Shave raw cabbage very fine. Make a dressing of ^ cup vinegar, 
1 0.^%^ well beaten, 3 tablespoons sugar, 1 teaspoon salt, 2 tablespoons 
drawn butter. Before putting in the eggs heat the mixture, then stir 
in the ^%%^ and a little sweet-Oil, if desired. When cool pour it over 
the cabbage. 

Caulifiower. 

Trim off the green leaves and soak an hour in cold water. Tie in a 
coarse white cloth and plunge into a kettle of boiling water, with a lit- 
tle salt. Cook about half an hour, or till tender. It is very nice 
served with either sweet cream or melted butter. 

Cauliflower Fried. 

Soak a cauliflower in cold water for an hour, then boil in milk and 
water till tender. Divide into small branches and set away to cool. 
Make a batter in the proportion of 1 tablespoon flour and 2 tablespoons 
milk to 1 Q^^. Heat some fresh butter in a frying-pan, dip each 
branch in the batter, and fry a light brown. 



4d8 Bl^BAJ^PASU, DlNNEI^ AMD SUPPEf?. 



Cauliflower Omelet. 

Chop cold cauliflower very fine and mix it with a sufficient quan- 
tity of beaten egg to make a stiff batter. Then fry it in fresh butter 
and serve very hot. 

Stewed Tomatoes. 

Scald and peel 1 doz. ripe tomatoes, slice, and simmer over the fire for 
ten minutes, and season as desired. Another way is to thicken with 
bread or cracker crumbs. 

Fried Tomatoes. 

Slice large tomatoes into three slices, rub with flour, fry in hot but 
ter, browning on both sides. Dress with a sauce made of cream, but- 
ter, and seasoning. Serve hot. 

Tomato Toast. 

Proceed as for stewed tomatoes, then run them through a colander, 
add a cup of cream, and serve on toast. 

Maccaroni. 

Take }4 lb. maccaroni and pour over it boiling water to cover it. 
Let it stand twenty minutes. Drain and put in cold water. Drain 
again, and boil with milk enough to cover it. Season to suit the taste. 
Add grated cheese if desired. 

Fried Egg-Plant. 

Take slices of egg-plant about an inch thick, pare, and let stand in 
salt and water for two hours. Wipe dry, dip in iigg, roll in cracker 
crumbs, and fry brown in hot butter. 

Stewed Egg-Plant. 

Put the egg-plants in cold water, let boil till tender, mash, and sea- 
son. 

Parsnips Fried. 

Boil tender in salted water, then cut in slices and dip in beaten egg^ 
fry brown in hot butter. 

Parsnips Stewed. 

Slice and cook till tender. Pour off most of the water, add a little 
milk or cream, and, if milk is used, some butter. Season to taste. 

Boiled Onions. 

Pare the onions carefully, and boil whole in a large amount of wa- 
ter. When tender, drain off and season as desired with butter, etc. 
Some like the addition of a little cream. 



UegeiiabliES. 4^9 



Fried Onions. 

Cut the onions up and stew in a little water. When half done and 
nearly dry, put in butter and fry a light brown. 

Turnips. 

Slice, boil tender, pour off the water, mash, and season. 

Turnips, 

Cut up 5 or flat white turnips and chop fine in a chopping-bowl. 
Put into boiling water and cook till tender. Drain off the water, add 
Rurticicnt seasoning and }4 cup good vinegar. Let them simmer on 
the stove about ten minutes. These are excellent. 

Beets Boiled. 

Wash clean and take off the leaves, but do not cut the beets, as they 
will bleed, and so lose much of their goodness. Put them into boiling 
water and boil till tender, one hour being enough for young l)ccts, 
while from two to three hours are required for old ones. When done 
tender, take them out into cold water, slip off the skin, and slice 
in a dish. Add a little piece of butter, and pour some vinegar over 
them while hot. 

Beets Baked. 

Wash and put into the oven and bake from one to two hours. When 
tender, throw into cold water and take off the skin. Slice, add butter 
and vinegar, and serve either hot or cold. 

Summer Squash Boiled, 

Summer squash is much better when it begins to turn yellow, as it 
is then less watery. Cut in pieces, take out the seeds, and put into 
boiling water. Cook for half or three quarters of an hour; when done, 
drain -well, mash, and add ])utter and seasoning. Let it stand on the 
back of the stove and dry out a few minutes. 

Summer Squash Fried, 

Slice the squash thick, scald in boiling water, dip in beaten egg, and 
fry brown in hot butter. 

Winter Squash Boiled. 

Take out the seeds, cut in pieces, and pare. Stew it slowly till ten- 
der in a very little water. When done, drain dry, mash, and add but- 
ter and seasoning to taste. 

Winter Squash Baked. 

Cut in two, take out the seeds, and put in the oven to bake in halves. 
When done, Sfra])e the S([Uash out of tlie shell, mash, add butter and 
seasoning. If the squash is very dry, a little sweet cream inii)r(»ves it. 

Baked Squash. 

Cut the squash into thick strips, scrape well, and bake in a hot oven. 
Eat as you would sweet potatoes. 



420 Bl^EAI^PASm, DlMNEI^ AMD Suppsr?. 

Boiled Green Corn. 

Husk and trim carefully, freeing well from the silk. Put in a kettle 
of boiling water. Boil half an hour, drain well, and serve on the ear. 

Stewed Green Corn. 

Cut the corn oif the cob, boil in a little water fifteen or twenty min- 
utes. When done, add a cup of milk or cream, a little butter, and sea- 
son to taste. 

Cucumbers Stewed, 

Pare and slice some cucumbers, put them in a stew-pan with a few 
onions and a very little water, and salt to season. Stew slowly till 
tender, then drain, and add a little spice, butter, and some gravy. 

Salsify Fried, 

Scrape and wash, then put into boiling water and cook till tender. 
Drain off the water that remains. When done, mash fine, add a little 
cream and butter and 2 or 3 beaten eggs. Make up into patties, 
sprinkle with flour, and fry in butter to a nice brown. 

Salsify Stewed. 

Scrape and wash and cut in half-inch slices, put into hot water and 
boil till nearly done. Drain, throw them into a frying-pan with a little 
butter, let them fry a few minutes, then add soup stock to cover, but- 
ter, seasoning, and a little thickening. Let it boil up. 

Salsify Soup. 

Cut up as to stew, boil in plenty of water till tender, but do not 
drain. Add butter, seasoning, and a cup of good sweet cream. Serve 
with oyster-crackers. 

Succotash. 

Boil 1 pt. of Lima beans in plenty of water till very tender. Add 
the corn from 12 ears, boil twenty minutes longer. Add some cream, 
a little butter, and season to taste. 

Succotash. 

Cut X pt- of gre^n corn from the cob. Mix with this )^ pt. Lima 
beans. Stew till tender, season with butter, salt to taste, and serve 
hot. 

Carrots. 

Scrape well, and if large cut in four lengthwise. Put into boiling 
water and cook half an hour, or till tender. Drain and fry in butter, 
season to taste. They are also very nice simply boiled with corned 
beef. 

Stewed Celery. 

Wash 4 heads and take off the green leaves. Cut into pieces three 
or four inches long, put into a stew-pan with X pt- of meat broth, 



Uegeihables. 421 



stew till tender. Add a little cream and seasoning; also a little flour 
and butter, and simmer together. 

Savory Rice. 

Wash a cup of rice in cold water. Take some cold meat or a piece 
of beefsteak and stew with one or two onions. Strain or not, accord- 
ing to choice. Add the rice, and let it stew slowly till done, stirring 
occasionally. 

Hulled Wheat. 

Make a lye from wood ashes, and pour off the clear lye into a clean 
kettle. Put in 1 qt. clean wheat and boil fifteen minutes or until the 
hulls begin to come off. Then drain off the lye and wash the wheat 
in five or six waters. Leave it in clear water all night; the next morn- 
ing put it into a covered pail with enough water to cover an inch deep. 
Set the pail into a kettle of boiling water and boil nearly all day, stir- 
ring occasionally, and adding water both to the pail and kettle as it 
boils away. It is nice eaten either with butter and sugar or cream and 
sugar. 

Cold-Slaw. 

Shave a small, solid head of cabbage fine. Beat up 2 eggs, add a 
little sugar, butter, and a cup of vinegar. Beat all well together, 
heat to a boil, and pour over the cabbage. Serve when cold. 

Hot-Slaw. 

Shave the cabbage fine, throw into boiling salted water, and boil 
about half an hour. Then drain off the water, add a piece of butter 
and 1 cup vinegar. 

Sauerkraut. 

Slice or chop the cabbage. Put a layer of salt on the bottom of a 
barrel or tub, then a layer of cabbage, and so on until the barrel is full. 
As each layer is put in it should be pounded. The top layer should be 
salt. When the barrel is full, it sliould be covered with a cloth and 
a board to fit the barrel and a heavy weight on top. At the end of a 
few days it will begin to ferment. After it does, wash the cloth on the 
top every day until it begins to be clear. The kraut will be ready for 
use in about four weeks. Be sure to have a tight-fitting cover, so as 
to exclude the air. 




422 Br^BAi^PASip, DiNNBr? and Supper. 



^1^ •*&• •'/I'i" ^Ji" •>*'}• liC "iiC^ii" "ii'i^^ii* ^i'^ "ii^"* <fiii* <iiS'^Jif '"AS^Af liC*^!^^!? ^li* 



Puddings may be either boiled, baked, or steamed. 
When boiled, they should be tied up in a cloth ; 
the cloth should be dipped in boiling water, 
squeezed dry, and well floured on the inside. The 
water should be boiling hot when the pudding is 
put in, and should be kept boiling briskly. When 
baking or steaming puddings, the pudding-pan 
should be well greased to prevent the pudding's 
sticking to it. When eggs are scarce, -J pt. clean 
snow may be used in the place of an egg in making 
puddings, with much the same effect. 

English Plum Pudding. 

Take 1 lb. raisins, same of currants, same of suet, chop the latter 
very fine, )^ lb. sour apples, chopped, 1 lb. flour, 6 eggs, )^ cup citron, 
chopped fine, 3 wine-glasses unfermented wine, 1 lb. brown sugar, spice 
to taste. If too dry, add sweet milk. Tie tightly in a pudding-bag, 
well-floured, and boil four and a half hours. 

English Christmas Pudding, 

Beat 8 eggs well, and mix with them 1 pt. sweet cream, 3^ lb. bread 
crumbs, and )^ lb. flour; stir well together. Add 1 lb. suet, chopped 
fine, 1 lb. currants, well cleaned, 1 lb. raisins, stoned, 1 lb. sugar, 2 oz. 
candied orange or lemon peel, and the same of citron, with 1 pt. New 
Orleans molasses and a grated nutmeg. Stir all the ingredients well 
together, tie close in a floured cloth, and boil. Put a plate in the bot- 
tom of the kettle, and do not put in the pudding till the water boils. 
Boil six hours. Serve with a nice sauce. 

Another English Christmas Pudding. 

Chop 1 lb. suet fine, add to it 2 lbs. currants, well cleaned, 3^ lb. 
stoned raisins, ^ lb. bread crumbs, 2 oz. ground or broken almonds, 
3^ lb. flour, 6 eggs, 1 cup unfermented wine or canned fruit juice, 
grated rind of 2 lemons, }{ lb. citron, cut fine, and spice to taste. Boil 
six hours. 



^UDDirjGS, 423 

y 

Cocoanut Pudding, 

A cup of ground cocoanut, }4. cup sugar stirred in three pints sweet 
milk; let siintner slowly, add 3 eggs well beaten, and the yelks of 2, ^2 
cup craekor crumbs, llavor to taste. Beat well together, bake for half 
an hour. AVliip the whites of the 2 eggs to a still fi-oth with powdered 
sugar, add the juice of i lemon. Spread over tlic toj) of the pudding, 
aiul set in the oven a minute to brown slightly. Serve with or without 
sauce. 

Cottage Pudding, 

One cup of sugar and X cup of butter, 1 cup sweet milk, a little nut- 
meg or flavoring, to suit the taste. Stir all together lightly, add 1 pt. 
flour, with 3 teaspoons baking powder sifted in. Bake in a pudding- 
dish slowly for an hour. Serve hot with a sauce of eggs, sugar, and 
butter beaten to a froth, and heated hot. Cut the })uddiug like cake, 
ami i)our the sauce over it. Stale cake makes a good cottage pudding, 
dressed with the sauce as described. 

Roly Poly. 

Make a good biscuit crust with 1 jjt. flour. Roll out thin, spread 
with fruit, fold over the fruit, and press the edges tight, so that the 
fruit will not run out. Steam in a pudding bag one and a half hours. 
Serve with any sauce preferred. 

Rice Pudding. 

Boil 3 tablespoons rice in 1 qt. milk, stir in 2 tablespoons sugar, a 
handful raisins, and a little butter. Flavor with cinnamon. Bake 
till thoroughly done. Serve with cream sauce. 

Currant Rice Pudding. 

I 

Put X ll>- rice in a stew-pan with 1 qt. milk, and boil till soft. Then 
add 4 oz. sugar, 6 oz. currants, 2 oz. butter, and a little nutmeg. Let 
it cool, then beat up the yelks of 6 eggs and add to the rice. Stir well, 
put into a pudding-dish, and bake for half an hour. 

Plain Rice Pudding. 

Wash and pick over 1 cup rice. Tie the rice in a cloth, leaving 
plenty of room for it to swell. Put into a kettle of boiling water with 
a little salt, and boil one hour. Put a small plate in the bottom of 
the kettle. Serve the rice with butter and sugar, or sugar and milk. 

Ground Rice Pudding. 

Add to 1 pt. of milk 4 well-beaten eggs, 1)4 tablespoons ground 
rice ; boil these together a few minutes, stirring all the time. Pour 
this mixture while hot over 2 oz. butter and X cup sugar. Add the 
grated rind and juice of 1 lemon. Line a pudding-dish with puflf- 
paste before putting in the mixture, and bake till done. This is very 
nice. 



424 Br^BAi^PAsni, Dinnei^ and Supper. 

Boiled Suet Pudding. 

Chop fine % lb. of suet. Mix it with 1)4 
beaten, a little salt, enough water to make a soft dough, and }4 lb. 
raisins. Boil in a cloth three or four hours. 

Baked Suet Pudding. 

Take }4 lb. suet chopped fine, X lb. stoned raisins, X lb. bread 
crumbs scalded with a pint of boiling milk. Add 2 or 3 well-beaten 
eggs, 3^ lb. sugar, a little nutmeg or grated lemon peel. Mix thor- 
oughly together, and bake one hour and a half. Nice either hot or 
cold. 

Baked Indian Pudding. 

Take 1 qt. scalded milk, 2 cups cornmeal, 1 teaspoon ginger. Mix, 
and let stand fifteen minutes, then add 1 cup molasses, 2 eggs, and a 
tablespoon butter. Bake 2 hours. Serve hot with butter, or butter 
sauce. 

Graham Pudding. 

Mix 2 cupa graham flour with }4 cup molasses, 3^ cup sweet milk, 
5 tablespoons butter, 1 egg well beaten, 1 teaspoon soda, X cup stoned 
raisins, same of currants, a little salt, spice to taste. Steam three 
hours. Serve with sauce. 

Baked Bread Pudding. 

Soak X P^- bread crumbs in a pint of sweet milk. Add 3 eggs well- 
beaten, a heaping teaspoon butter, and a little grated nutmeg. Stir 
together, and bake in the oven for three-quarters of an hour. Serve 
with butter sauce. 

Boiled Bread Pudding. 

Grate white bread, and use }4 pt. crumbs. Pour over them }4 Pt- 
scalding milk, and cover for an hour. Then add to the crumbs 4 well- 
beaten eggs, 1 teaspoon flour, 1 oz. butter, 2 oz. sugar, X lb. cur- 
rants, a little grated lemon or orange peel, and a little almond extract. 
Butter a basin that will exactly hold the pudding, flour a cloth and 
tie tight over it. Put into boiling water, and boil for one hour. 
Serve with sauce. 

Bread and Butter Pudding. 

Slice bread thin and spread with butter. Lay the slices in a pud- 
ding-pan and sprinkle each layer of bread with English currants. Pour 
over all a nice custard made of milk and eggs, and let it stand one hour 
before baking. Then bake in a medium oven till a nice brown. 

Berry Pudding, 

Mix lightly 1 pt. fresh berries with }4, cup sifted flour. Then to 
1 pt. flour add 1 teaspoon soda, a little salt, 3^ cup sweet milk, and 
}4 cup molasses. Stir together well, add the berries mixed with the 



Buddings. 495 

flour; stir carefully, so as not to break them, turn into a buttered 
pudding-dish, and set in a kettle of boiling water. Boil steadily for 
two and a half hours. Do not let the water reach the top of the dish. 
Serve with any nice Uquid pudding sauce. 

Fruit Pudding. 

Place fruit of any kind in a pudding-dish with a little warm water. 
Sweeten to taste with sugar. Make a rich biscuit crust, and place over 
the pudding-dish. Cover with a basin, to give room for the crust to 
rise. Set over a slow fire till the steaming fruit bakes the crust. Serve 
with cream and sugar. 

Queen of Puddings. 

Take 1 qt. milk, 1 pt. bread crumbs, 1 cup sugar, X cup butter, 
yelks of 4 eggs. Flavor with lemon, bake about one hour, spread 
a little jelly over it. Beat the whites of 4 eggs to a cream with 1 cup 
pulverized sugar. Spread this over, and set it in the oven till it turns 
a golden brown. It wiU be delicious. 

Tapioca Pudding. 

Let }4 cup tapioca stand in water or milk for six hours. Then add 
1 qt. milk, 1 tablespoon butter, a little salt. Boil five minutes. Beat 
up the yelks of 2 eggs with 1 cup sugar. Boil til] quite thick. Flavor 
to taste with vanilla. Set to cool. Whip up the whites of 3 eggs 
with 2 tablespoons powdered sugar, cover the pudding with this 
and set in the oven to brown slightly. ' 

Tapioca Apple Pudding. 

Soak 1^ cup tapioca in }4 pt. water for six hours. Pare and chop 
5 medium-sized sour apples very fine. Stir these into the pudding 
with }4 cup white sugar. Put in a pudding-dish and bake slowly for 
three and a half hours. Serve with cream sauce. A very delicate 
dish, to be eaten either hot or cold. 

Snow-Balls. 

Soak % cup rice two hours in 1 pt. waier, on the back of the stove. 
When swelled, add 1 cup milk, a little nutmeg and sugar. When 
done put into cups, filling them rounding full, and when cold turn out 
into dishes. Make a custard of the yelks of 4 eggs, 1^ pt. milk, 1^ tea- 
spoon cornstarch, sugar and flavoring to suit the taste, and boil till it 
thickens. Pour this custard over the rice balls 

Cornstarch Pudding, 

Put 1 qt. milk into a tin pail and set the pail in a kettle of boiling 
water. When the milk is at a boiling heat, add 1 cup white sugar, 
4 tablespoons cornstarch previously dissolved in a little cold milk, 
and the whites of 5 eggs, beaten stiff. Stir constantly until the starch 
is cooked, then put into cups or a tin mold. When cold, serve with 
the following custard poured over, made in a pail, same as the pud- 
ding: 1 qt. milk, 1 cup sugar, and the beaten yelks of 5 eggs. Stir 



426 Br?BAi;PASfn, DiNNEr? and Suppei^. 

well till it thickens, and when cool flavor with lemon, vanilla, or al- 
mond, and pour over the jjudding. 

Carrot Pudding. 

Mix together }/^ lb. carrots grated line, 3^ lb. suet chopped fine. 
Add 3^ lb. flour, )^ lb. English currants, % lb. raisins, and 2 table- 
spoons sugar. Boil the pudding in a cloth three hours. Serve with 
sauce 

Potato Pudding. 

To 3^ lb. hot mashed potato add 6 oz. butter and the same of sugar. 
When cold add 4 eggs, the grated rind and juice of a lemon. Bake it 
in a dish hncd with a light paste. 

Lemon Bread Pudding. 

Grate together 1 pt. bread crumbs and 1 lemon. Add 1 cup sugar, 
the same of milk, 2 fresh eggs, mix well, and bake. When it is done, 
spread some jam or jelly over the top. Beat the whites of 2 eggs to a 
stifl[ froth with 1 tablespoon of pulverized sugar; spread this over the 
jelly, and brown a little in the oven. 

Lemon Pudding. 

Beat together the yelks of 5 eggs and 1 cup sugar. Add 3^ pt. wa- 
ter and the grated rind and juice of 2 lemons. Now lay some slices of 
bread or cake in the bottom of a pudding-pan, and pour the custard 
over it, and bake. Beat the whites of the eggs stiff, add to them 
3 tablespoons pulverized sugar, and spread this over the pudding. 
Set in the oven and brown slightly. 

Cottage Pudding. 

Beat 1 egg with 1 cup sugar, add % cup melted butter, 1 cup milk, 
and 2 cups flour with 2 teaspoons baking powder mixed through it. 
Bake in a rather quick oven, and serve with sauce. 

Steamed Pudding, 

Chop fine 1 cup suet, add 1 cup raisins, 1 cup molasses, 1 cup milk, 
23'2 cups flour, y^ teaspoon soda, and 1 teaspoon spice. Steam two 
hours, and serve with sauce. 

Queen Pudding. 

Cut sponge cake into slices and spread with jelly. Put two slices 
together so as to form a sandwich. Lay these in a deep dish and pour 
boiled custard over them. Nice cold. 

Cabinet Pudding. 

Butter a basin and stick 2 or 3 doz. stoned raisins all over the in- 
side of the basin. Make a custard with 1 qt. milk, 4 eggs, 1 cup bread 
crumbs, X cup sugiir, and flavoring to taste. Turn this into the basin, 
tie a cloth tightly over it, and boil one and a half hours. 



I^UDDINGS. 427 



Lemon Custard, 

Beat 6 eggs very light, add 1 pt. sweet cream and 1 cup sugar, the 
grated rind of 2 lemons and the juice of 1. Line the dish with puff 
paste and pour in the custai'd and bake. 

Fig Pudding. 

Chop fine 1 lb. figs. Add to them 1 pt. bread crumbs, 1 cup suet 
chopped fine, 3^ cup sugar, 1 cup milk, 3 eggs, and a little spice. Tie 
the pudding rather loosely in a floured cloth, and boil or steam three 
hours 

A Very Nice Pudding. 

Take % lb. flour, X lb. chopped suet, K lb. English currants or 
raisins, j^ lb. sugar, 3 well-beaten Qgg, and }4 pt. milk. These pro- 
portions should make a thick batter. Bake in a slow oven one hour 
and fifteen minutes. 

French Pudding. 

To 1 pt. boiling milk add 1 cup bread crumbs, and let them stew up 
in the milk. Add the yelks and whites of 4 eggs, beaten separately, 
the grated rind of 1 lemon, 3 oz. melted butter, and sugar to taste. 
Line a dish with puff paste, cover the bottom with preserves of any 
kind, pour in the pudding, and bake one hour. 

Batter Pudding. 

Beat 4 eggs very light. Put 4 heaping tablespoons fiour into a 
basin and stir in 1 pt. milk by degrees, so as to break the lumps. 
Then add the beaten eggs, and bake in cups or small pans. Serve with 
preserves or pudding sauce. 

Italian Pudding. 

Boil yi lb. maccaroni in 1 pt. milk with some cinnamou sticks and 
3 or 4 bitter almonds, till it is tender. Then remove the fiavorings, 
and add % lb. sugar, the same of butter, and 1)^ pts. cream. Beat 
well together and stir in 4 well- beaten eggs. When it is cooled add a 
little unfermented wine, and bake. 

Balloon Pudding. 

Beat 5 eggs and add to them 3 tablespoons flour, 1 pt. new milk, 
and a small lump of butter. Warm the milk suflftciently to melt the 
butter. Butter some cups and fill them half full with the batter. 
Bake fifteen or twenty minutes. Serve with sauce. 




428 Br^EAi^PASfP, Dimnbi^ and SUPPEr?. 



^,j>=^ -^:=^=^^^i^=^i^' 




'"* SAUEES F0R PD001N&S 

Pudding Sauce. 

Mix 8 tablespoons sugar witli 4 tablespoons butter and 2 tablespoons 
flour. Beat this mixture to a cream, then add 1 ^^g^ well beaten, and 

1 cup boiling water. Stir till thick, flavor to taste. ' 

Pudding Sauce. 

Take 3 eggs, well beaten, and 1 cup powdered sugar. Mix thor- 
oughly together. Stir in a cup of boiling milk, flavor to taste. 

Stiff Sauce. 

Beat together 3^ cup sugar, same of butter. Flavor to taste. A 
spoonful to each dish of rice or apple pudding. 

Plain Sauce. 

Stir together 3^ cup sugar, half as much butter, and thicken with 
y^ teaspoon cornstarch ; stir in 1 cup boiling water or sweet milk. 

Burnt Cream Sauce. 

Put 2 oz. sugar in a stew-pan over the fire. Stir till brown, then 
pour in slowly 1 gill thin cream, stirring all the time. 

Foaming Sauce, 

Beat 1 cup sugar and 3^ cup butter together. Add the yelks of 

2 eggs and the grated rind and juice of a lemon. Beat the two whites 
stiff and mix all together. Just before serving, stir in quickly 1 cup 
boiling water 

Lemon Sauce, 

Beat to a cream 1 cup sugar and 3^ cup butter. Add the yelks of 
2 eggs and mix well. Then pour over this }4. pt- boiling water, the 
juice of a lemon, and the whites of 2 eggs, well beaten. 

Vinegar Sauce. 

Mix 1 cup sugar with 1 tablespoon flour. Add 1 tablespoon vine- 
gar, a little nutmeg, and 1 pt. boiling water. Boil till it begins to 
get a little thick, then add a small piece of butter. 

Hard Sauce, 

Beat to a cream 1 cup sugar and }4, cup butter. Then add the 
whites of 2 eggs and a little nutmeg. Put on the ice till wanted. 

Maple Syrup Sauce. 

Put 1 lb. maple sugar in a basin, and add to it 1 pt. water. Boil five 
minutes. Serve with any kind of pudding. 



^ASmi^Y AND I^IES. 



429 



Custard Sauce, 

Put into a tin pail % cup sugar, 1 teaspoon cornstarch, the yelks of 
3 eggs, and 1 pt. milk. Set the pail in a kettle of boiling water and 
stir the sauce constantly till thick. 




Pastry — Pies, ®3- 



Puff Paste. 

Take 1 lb. flour, the same of butter, the yelk of 1 cgg^ 3^ a lemon, 
and about }4 pt- cold water. Sift the flour and rub in about }4 of the 
butter. Then make a hole in the flour with the hand and put in the 
yelk of the egg, the lemon juice, and the water, and make up into a 
smooth dough. Then roll out to one fourth of an inch in thickness, 
spread on the remainder of the butter in small lumps, and flatten with 
the hand. Fold the dough one way so as to make three folds, then 
the other way the same, which will form it into a square. Roll this 
out thin, then fold it up as before, put into a damp cloth, and lay into 
a refrigerator or on ice. Leave it there fifteen minutes, then roll out 
as before and fold up. Lay it away again for fifteen minutes, then roll 
out to one fourth of an inch in thickness, or even thinner, and use for 
whatever purpose it is required. Be careful not to handle the paste 
more than is necessary, and use as little flour as possible. When it is 
ready for the oven, bake immediately with a good steady heat. If these 
directions are closely followed, nice flaky paste will be the result. 

Puff" Paste for Pies. 

Rub 3^ cup butter well into 1 pt. flour, well sifted. Mix with cold 
water enough to roll well. Knead and work as little as possible. Roll 
thin. 

Graham Pastry. 

To 1 cup graham flour add )^ cup sweet cream, a pinch of salt. 
Mix, roll, and use for crust for fruit pies. Very nice. 

Plain Pastry. 

Half a cup butter, }i cup suet, a httle salt. Rub in 1 qt. sifted 
flour, with 1 teaspoon Royal Baking Powder. Mix together with cold 
water and roll out. The lower crust need not be as rich as the upper. 

Flaky Paste. 

Sift 1 pt. flour, rub Into it }4 cup butter, mix with Ice-water enough 
to roll. Roll out, spread with butter, fold over, roll again very thin, 
spread again. Do this three times for the upper crust. Very rich. 



430 Bl^EAI^PASHt, DlNNSr; AHD SUPPBI^. 

A Nice Tart Paste. 

Use 1^ lbs. flour, 10 oz. butter, yelks of 2 eggs, 3 oz. sugar. Mix 
all together with % V^' ^6W milk, and work it lightly. 

Mock Mince Pie. 

Take 1 cup sugar, 1 cup molasses, 1 cup raisins, 1 cup currants, 
1 cup vinegar, 1 cup water, 1 grated nutmeg, 1 teaspoon cloves, 
1 tablespoon cinnamon, butter the size of an egg, 1 cup powdered 
crackers. Heat on the stove before putting in tins. This will make 
six pies. 

Lemon Pie. 

The juice and grated rind of 3 lemons, 3 whole eggs, and the yelks 
of 4. Beat together with 3 cups sugar, i^ cup butter, and }4 cup 
sweet milk. Stir well together. This will make three pies. Beat up 
the whites of the 4 eggs with 5 tablespoons powdered sugar. When 
the pies are baked, spread this stiff foam over their tops, and set back 
in the oven to brown slightly. Very rich. 

Lemon Fie No. 2. 

Beat 4 eggs well with 1 cup sugar, add 3^ cup water, X cup sweet 
milk, 1 tablespoon cornstarch. Grate the outside of the lemon rinds 
into this, and scrape into it the pulp and juice of 2 lemons, removing 
the seeds. Stir well. Line two tins with pastry and bake for fifteen 
minutes. You may have a top crust, or beat the white of an egg with 
a little powdered sugar, spread over the top, and brown in the oven. 

Lemon Pie No, 3. 

Grate the outside rind of 1 lemon, squeeze out the juice, and chop 
the pulp fine. Add a large cup sugar, yelks 2 eggs, 1 heaping teaspoon 
cornstarch, and X P^- milk or water. Bake in one crust. Beat the 
whites of the eggs with a tablespoon fine sugar, and spread over the 
top of the pie after it is baked. Put in the oven and brown slightly. 

Apple Pie. 

Select apples that cook quickly. Pare and slice very thin, removing 
the core. Line your tins with pastry, place in them a layer of apple, 
sprinkle thickly with sugar, then another layer, sprinkle again with 
sugar, grate on a little nutmeg, spread on a tablespoon butter to each 
pie, pour in a very little cold water, cover with rich crust, bake twenty 
minutes. 

Mince Pies. 

Boil 7 lbs. of lean, fresh beef until it is tender, chop it up fine when 
it is cold. Chop fine l}i lbs. suet, 6 lbs. apples, 2)4 lbs. stoned raisins, 
same of currants, X lb. candied citron. Add 2 tablespoons ground 
cinnamon, 13^ of grated nutmeg, 1 of ground cloves, 1 of allspice, 1 
of salt, 4 lbs. brown sugar, 1 qt. good boiled cider, and, if you can get 
it, 1 pt. unfermented wine; if not, the liquor from canned grapes or 



^ASfPI^Y AND ^lES. 431 



cherries, or similar fruit. Add the liquor the meat was boiled in. Mix 
thoroughly, and put in a stone jar covered tightly. Do not use for 
twenty-four hours. When you bake the pies, add X doz. medium- 
sized chopped apples to as many pies, and a lump of butter as large as 
a hen's egg. Also whole, seeded raisins if desired. 

Mince Pie No. 2. 

Chop fine 3 lbs. boiled beef and 2 lbs. suet. Add 3 lbs. sugar, 3 lbs. 
currants, 3 lbs. raisins, 1 pk. apples chopped, 3 qts. boiled cider, and 
spice to suit the taste. Bring it just to a boil, then put into a jar. 
When cold, turn 1 qt. molasses over the top. This excludes the air 
and helps to keep it till ready to bake. 

Cocoanut Pie. 

To 1 cup cocoanut add 2 cups sweet milk; soak for twelve hours. 
Then add 1 tablespoon drawn butter, a pinch of salt, 1 cup sugar, 

2 eggs, and the yelks of 2 eggs. Beat thoroughly and let heat slowly 
in a tin basin on the stove till it boils. Then turn into pie-tins lined 
with crust, bake fifteen minutes. Beat the whites of the 2 eggs to a 
stiff froth with 2 tablespoons powdered sugar. Spread over the pies, 
set in oven five minutes to give them a golden brown. Delicious. 

Cocoanut Pie No. 2. 

Soak 1 cup desiccated cocoanut in 1 pt. milk. Add 2 tablespoons 
cornstarch, 1 cup sugar, 3 eggs, a small piece butter, and some grated 
lemon peel. 

Cream Pie. 

Boil 13^ pts. milk and add to it 3 tablespoons cornstarch dissolved 
in a little milk, 1 cup sugar, and butter the size of a small egg. Pour 
this mixture over the beaten yelks of 3 eggs, and add lemon extract or 
flavoring of some kind to taste. Pour this into the pie-plates lined 
with paste, and bake about twenty minutes. Beat the whites of the 

3 eggs with a little sugar, spread over the pie, and brown lightly in 
the oven. 

Cream Pie No. 2. 

Put IX cups fine sugar in 1 pt. cream. Grate in a little nutmeg, 
and add the whites of 3 or 4 eggs beaten to a stiff froth. Beat alto- 
gether, and bake in a single crust. These quantities ^vill make two 
pies. 

Squash Pie. 

Boil your squash and mash it fine, removing the seeds. Use }^ pt. 
of the mashed squash, 3 eggs -well beaten, 1 cup sugar, 1 tablespoon 
butter, 1 teaspoon ginger, same of cinnamon, 2 cups milk, and a little 
salt. Makes three pies. 

Custard Pie. 

To 2 whole eggs, and the yelks of 2 eggs beaten light with a cup 
of sugar and a very little salt, add 1 pt. milk. Line your pie-tins 



432 Bl^EAI^PASiP, DlNHEr?'AND SUPPEI^. 

with crust, and let bake in the oven till nearly done. Heat the custard 
very hot, and pour into the tins and bake quickly, so the crust will not 
be heavy. 

Custard Pie. 

Heat 1 qt. of milk. Beat up 5 eggs well with 1 cup sugar, add the 
heated milk, with nutmeg or other flavoring. Pour into the crusts, and 
bake, but not too fast. This will make two pies. 

Orange Pie. 

Take 1 cup sugar, the grated rind and juice of 2 oranges, a cracker 
rolled fine, 4 eggs, and % pt. milk. Line the pie-plates with paste, All 
and bake. Frost like lemon pie, and brown slightly. 

Potato Pie. 

Bring 1 pt. millc to a boil, and stir in 3^ cup grated raw potato. When 
cool, add 3 well-beaten eggs, and sugar and nutmeg to taste. Bake 
with one crust. 

Pumpkin Pie. 

For two pies used 1 cup stewed pumpkin, 1 cup sugar, 2 eggs, well 
beaten, 1 pt. milk, a little salt, and spice to taste. 

Open Tart Pie. 

Line a pie-tin with puff-paste. Fill the tin with canned or preserved 
fruit of any kind. Cut narrow strips of the paste and lay across the 
pie each way, one inch apart. 

Banbury Tart. 

"Work to a cream 14. lb. butter. Add }4 lb. sugar, 3^ lb. currants, 
3^ lb. orange, lemon, and citron peel mixed, }^ teaspoon allspice, the 
same of cinnamon and ginger. Take a piece of puff-paste, 3^ in. thick 
and 3 in. square, and put a large spoonful of the above fiHing in the 
center. Bring opposite corners together, and pinch the seams close. 
Bake with the pinched side down in a hot oven. Sprinkle the top with 
white sugar before baking. A quantity of the filling may be made at 
once if desired, as it will keep a long time. 

Raspberry Tart with Cream. 

Roll out some puff-paste thin, and lay it in a baking-dish. Put in 
raspberries, sweeten, then cover with puff-paste rolled thin, and bake. 
Now heat }4 pt- cream, add yelks of 2 eggs well beaten and a little 
sugar. Open the tart and put this mixture in, and put back in the 
oven for a few minutes. Sift sugar over the top. 

Apple Cheese-Cakes. 

Cook % lb. apples, and press them through a sieve. Add }4, lb. 
butter, 3^ lb. sugar, 8 yelks and 4 whites of eggs, the grated peel and 
juice of 3 lemons. Bake in patty-tins lined with puff -paste. 



^usjuai^ds, (qi^eams, amd jellies. 433 



Lemon Cheese-Cakes. , 

Put into a pan 1 lb. white sugar, }{ lb. butter, 4 or 5 eggs, the grated 
rind of 2 lemons, and the juice. Simmer on the stove till the whole is 
dissolved and as thick as honey. Let it get cold. Cover patty-tins 
with puff-paste, fill with the above mixture and bake. 

Frauds. 

Roll puff-paste ^ in. thick. Cut in round pieces the size of a saucer, 
and put a teaspoon of any kind of jam or preserves in the center. Then 
fold it up in the paste so as to make a little square or three-cornered 
pie, and put it folded side down on a floured baking-plate. Wet the 
tops a little, and sprinkle some granulated sugar over them. Bake in a 
good, steady oven. They are two inches high when baked, and hoUow. 

Washington Pie. 

Rub up fine ^ lb. dry cakes or cookies. Add 2 oz. sugar, 1 oz. but- 
ter, melted, 1 egg, 1 tablespoon molasses, >^ teaspoon each of soda, 
mace, cinnamon, and cloves, and a little lemon essence. Add enough 
water to make into a thick batter. Line some tins with pie-crust or 
puff -paste, pour in this mixture, and bake in a medium oven. When 
done, and while warm, cover with icing, about as thick as ordinary 
frostinff. 



GdSTilRDS, GREflMS, RUB JELLIES. 



In making boiled custards it is best always to 
cook them in a pail set in a kettle of boiling- water, 
stirring continually till done. Do not flavor with 
extract till nearly or quite done. For baked cus- 
tards always use a rather slow oven. If the oven 
is too hot or the custard is left in too long, it is apt 
to turn to whey. In making creams, always dis- 
solve the isinglass or gelatine in cold water for at 
least one hour. Then add a little hot water, stir, 
and set on the back of the stove. Do not add the 
isinglass or gelatine till both it and the custard are 
cold. Custards and creams require close attention, 



434 Br^EAi^PASip, Dinmei^ and Suppei^. 

but they are very nice if properly made. To get 
the jelly out of a mold, set the mold in a pail of 
tepid water for a few minutes, when the jelly will 
turn out easily. 

Boiled Custard. 

Heat 1 qt. milk, beat 4 eggs up light with 1 cup sugar, pour on a 
little of the heated milk, and stir well. Then put all into the pail and 
stir till it begins to thicken. When cool, flavor. 

Boiled Custard No, 2. 

Heat 1 qt. milk ; while it is heating, beat up the yelks of 6 or 8 eggs 
with 1 cup sugar. Put the sugar and eggs into the heated milk and 
stir till it thickens. When cool, flavor. Pour it over slices of jelly 
roll or sponge cake, and set in the refrigerator or other cool place. 
Serve cold. 

Boiled Custard No. 3. 

To 6 well-beaten eggs add 1 cup sugar, any flavoring, and a pinch 
of salt. Heat 1 pt. milk in a bright sauce-pan or tin pail. When hot, 
add the eggs and sugar and stir till it thickens. If desired, )^ tea- 
spoon cornstarch may be beaten smooth in a little cold milk and stirred 
into the milk before the eggs are added. 

Baked Custard. 

Beat up 4 or 5 eggs and add 1 cuj) sugar and 1 qt. milk. Flavor to 
taste. Bake in a rather slow oven. 

Apple Custard. 

Pare and slice }4 doz. tart apples, stew till tender, press through a 
colander, add the grated rind of 1 lemon and 1 cup sugar. Stir well 
and let it cool ; beat 4 eggs very light and add 1 pt. sweet milk. Stir 
this mixture and the apples together, and bake in a pudding-dish or 
in cups for half an hour. Serve cold. 

Sago Custard. 

Boil 4 tablespoons sago in 1 cup water till clear. Stir this into 1 qt. 
milk, let it boil. Beat up 5 eggs with 1 cup sugar and a little butter; 
add this to the milk and sago. Put all together in a tin pail, set in a 
kettle of boiling water, stir well till it thickens. Just before it is taken 
off the fire, flavor lightly with vanilla. 

Chocolate Custard. 

Prepare a custard with 1 pt. sweet milk, 1 whole egg and the yelks 
of three, and 13^ oz. prepared chocolate, dissolved in ^ cup warm 
milk. Let it come to a boil, and cool, then stir in }4, cup of light- 
brown sugar, and a little vanilla flavoring. Stir well and pour into a 
deep pudding-dish ; cover with the whites of the eggs, beaten to a stiff 



GUSfPAI^DS, (al^BAMS, AMD JELLIES. 435 

froth with 2 tablespoons powdered sugar. Set lu the oven till it is yel- 
low brown. Serve cold. 

Lemon Custard. 

Beat the yelks of 8 eggs well. Add 1 pt. boiling water, the grated 
rind of 2 lemons and the juice. Sweeten to taste. Stir on the stove 
till it is thick enough, then add the flavoring, scald for a minute, and 
put into cups. Serve cold. 

Almond Custard, 

Grate 2 fresh lemons, add 2 oz. loaf sugar, a little cinnamon, and 
1 pt. milk. Simmer on the stove for fifteen minutes. Then stir till 
cool, and add the yelks of 4 eggs, well beaten. Simmer again till it 
becomes a thick custard, and when cool add extract of almond. 

Floating Islands. 

Soak 1 package gelatine in 3 pts. water for half an hour. Then 
add 2}4 cups white sugar. Let it come to a boil, beat the whites of 
5 eggs to a stiff froth, add the juice and grated rind of 3 lemons. Put 
the two mixtures together and turn into a mold. When cold, turn out 
and pour over it a custard made of the yelks of 5 eggs, 3 pt" milk, 
and 1 tablespoon cornstarch. Sweeten to taste. 

Floating Islands No. 2, 

Crush 1 pt. very ripe red raspberries or currants with 1 cup white su- 
gar. Press through a sieve to remove the seeds, beat the whites of 5 eggs 
very stiff, add slowly 1 small cup powdered sugar, beating all the time 
until stiff enough to stand in peaks, chill on ice for two hours, put 
3^ pt, of very cold milk in a glass dish and cover it with the float put 
on by spoonfuls in peaks. Serve with cream in individual glass dishes. 
Very pretty for the table. 

Floating Islands No. 3. 

Sweeten 1 pt. milk and flavor with vanilla. Beat the whites of 
7 eggs to a stiff froth. Heat the milk, and when it boils take a table- 
spoon of the beaten whites and put it carefully on the milk. Turn it 
over once, take out with spoon or skimmer and put on a sieve to drain. 
Continue this till all the egg is used up. Now strain the milk, a nd 
make it into a rich custard, using the yelks of the 7 eggs. When the 
custard is cold put the pieces of egg whites on top and serve. 

Lemon Cream. 

Dissolve ^ of an ounce of isinglass in 1 gill water. Strain, grate 
the peel of 1 lemon, and squeeze out the juice of 3. Sweeten to taste, 
add 1 pt. sweet cream and beat thoroughly till stiff, then pour in the 
isinglass and stir well. When it begins to set, put into a mold. In 
an hour in will be ready to turn out, if needed. 

Raspberry Cream, 

Beat 1 pt, rich cream till stiff. Add ^ lb. raspberry jeUy or jam 
that has been put through a sieve, the juice of 1 lemon, }{ lb. sugar. 



436 Br^EAj^PAsm, Dinmbi^ and Supper. 

Pour this over 1 oz. isinglass that has been first dissolved in 1 gill milk 
or water and allowed to cool. Stir till thoroughly mixed and turn into 
a mold. 

Italian Cream, 

Beat % pt. rich cream till stiff. Add the juice of 2 oranges and 
1 lemon and }4, It), sugar. Then proceed as in the foregoing recipe. 

Fruit Cream. 

Beat 1 pt. cream till stifE and add J^ lb. sugar. Put into a glass 
dish a layer of cream and a layer of any kind of nice ripe fruit, then 
another of cream, and so continue until the dish is heaping full. Have 
the top layer cream. 

Pink Cream, 

Mix 1 pt. cream with )4 pt- raspberry or currant jelly and beat till 
stiff. Serve in a glass dish. 

Imperial Cream. 

Put the juice of 3 large oranges or 2 lemons, with sugar to sweeten 
well, into a glass fruit-dish. Bring 1 pt. thick cream to a boil, sweeten 
a little, stir till milk-warm, add 1 teaspoon orange-flower water, and 
pour slowly onto the juice in tbe fruit-dish. It will make it curdle and 
look like honey-comb. 

Charlotte Russe. 

Soak 1 oz. gelatine in 1 gill milk about two hours. Whip 1 pt. rich 
cream stiff and put it on ice. Boil )^ pt. milk and pour it gradually 
on the gelatine until dissolved. Then strain, and when nearly cold 
add the whipped cream by degrees. Sweeten and flavor to taste. Line 
a mold with lady fingers, pour in the mixture, and set away in a cool 
place 

Spanish Cream. 

Dissolve 1 oz. gelatine in 1 pt. new milk, let come to a boil, 
add the yelks of 4 eggs beaten together with 1 cup white sugar; set 
over fire and stir until it thickens well. Beat the whites of the 4 eggs 
with 3 tablespoons powdered sugar till it is a stiff froth, flavor with 
vanilla, stir into the custard, pour into the molds till cool. Serve with 
cream and sugar. 

Bavarian Cream. 

Dissolve }4 oz. gelatine in }4, pt. new milk, heating it over the fire. 
Add the yelks of 3 eggs, }4 cup sugar. Flavor with lemon or vanilla, 
strain carefully. When cold, stir in 1 pt. cold cream, put in mold, 
serve with cream and sugar. 

Fruit Cream. 

Soak 1 oz. gelatine in }4, P^- cold water till it is dissolved, put in a 
bright tin pail, and set in a kettle of boiling water. Add 1 cup of the 



(sUSflTAI^DS, (9r?EAMS, AMD JELLIES. 437 

fruit juice and 1 cup sugar, stir in while heating. Take from the fire 
iu five minutes, add 1 pt. cold sweet cream, wet your mold with cold 
water and strain the mixture into it. Set on the ice till perfectly cold, 
then turn out and serve with cream and sugar. 

Tapioca Cream. 

Thoroughly dissolve 3 tablespoons tapioca, then add 3 yelks of eggs 
beaten up well with % cup sugar. Boil 3 pts. milk, set till cool, then 
stir in the tapioca with any flavor desired. Beat well together, whip 
up the whites of the eggs till very stiff, mix together, boil fifteen min- 
utes, and turn into molds. Set in a cool place till ready to serve, turn 
out and serve with cream and sugar, or a fruit sauce, if preferred. 

Arrow-Root Blanc-Mange. 

Heat 1 qt. fresh milk and sweeten to taste. Then wet up Jl* lb. ar- 
row-root and add to the milk. Boil a few minutes, stirring all the 
time. Flavor to suit the taste. Pour into a bowl or mold and set 
away in a cool place. This is very nice for sick people. 

Vanilla Blanc-Mange, 

Dissolve 1 oz. gelatine in 1 gill water. Boil a vanilla bean in 1 pt. 
milk a few minutes. Whip 1 qt. sweet cream stiff, and beat up the 
whites of 4 eggs to a stiff froth. Beat the yelks of the eggs with 4 oz. 
sugar. Mix the cream and the vanilla milk. Stir the yelks of the eggs 
in carefully, then the whites and the gelatine. Mix together well, pour 
into a mold, and set away to cool. 

Lemon Jelly, 

" Soak 1 oz. gelatine for two hours in 1 pt. cold water, then pour 1 pt. 
boiling water on it, stir well, and strain. Add 6 oz. white sugar and 
the juice of 2 or 3 lemons. Pour into molds and set on ice till wanted. 

Orange Jelly, 

Soak 1 oz. gelatine for 2 hours in 1 pt. cold water. Add 8 oz. sugar 
to another pint of water, and bring to a boil. Squeeze in the juice of 
6 oranges and 1 lemon and grate the peel of 2 or 3 of the oranges. 
Stir all the ingredients together, let it boil a few minutes, strain 
through a cloth bag, and set on the ice in molds till wanted. 

Marble Jelly. 

Pour some orange or lemon jelly in the bottom of a mold, then take 
some more of the same and beat with a fork or egg-beater, till it is 
clouded. Put this on top of the clear jelly, and set iu a cool place 
till wanted. 



nK^'i'^^Sip 



438 Breai^pasw, DiNNEr? and Supper. 



IE O \~ I S - 





Pure Ice-Cream. 

For every quart of pure cream use 6 oz. pulverized sugar. Flavor 
with lemon, vanilla, or anything that is liked. When the cream is 
ready to freeze, break up the ice in pieces the size of a walnut, and to 
every 50 pieces of ice use about 3 pts. coarse salt. Pack it around the 
freezer, and pound it down gently so as not to jam the freezer. Turn 
slowly at first till it begins to harden, then turn faster. Pure cream 
always doubles in quantity when frozen. Do not beat more than nec- 
essary, or there will be lumps of butter in it. When you find your 
cream has doubled in quantity, take out the dasher or beater, cover up, 
and repack with ice and salt. Cover the freezer over with an old 
blanket or piece of carpet, and let stand till the cream is solid. 

Common Ice-Cream. 

Heat 3 qts. milk and add 1)4 lbs. white sugar. Dissolve 2 table- 
spoons cornstarch in a little cold milk and add to it 8 eggs beaten very 
light. Stir this into the heated milk, and stir long enough to cook the 
eggs and starch. Strain and set away to cool. When perfectly cold 
add 1 qt. fresh cream, flavor to taste, and freeze. The sweet cream 
may be omitted, though it is richer with it. In that case 4 qts. milk, 
instead of 3. should be heated at the start. 

Strawberry Ice-Cream. 

Rub 1 qt. strawberries through a fine sieve, add the juice of 1 lemon, 
and sweeten. Mix this pulp thoroughly with 2 qts. common ice-cream 
or pure cream, and freeze. 

Cherry Ice-Cream. 

Put 2 or 3 lbs. nice ripe cherries to cook in 1 cup water. Break a 
few of the stones, so as to get the flavor of the kernel. When the 
cherries are well cooked, rub them through a fine sieve and add 1 lb. 
sugar. Mix with 1 qt. cream, and freeze. A little coloring will make 
it look nicer. 

Chocolate Ice-Cream. 

Grate 2 oz. chocolate and cook to a smooth paste in a little milk. 
Put 6 oz. sugar to 1 qt. cream, flavor with vanilla, add the chocolate 
paste, and freeze. 

Cocoanut Ice-Cream. 

Make a custard of 2 qts. milk, ^ lb. sugar, 6 eggs. Flavor with the 
grated rind of 1 lemon, and add about 4 oz. fresh-grated cocoanut. 
When cool, put to freeze. 



IGES. 439 



Lemon Ice-Water. 

Squeeze the juice of 6 lemons in 1 qt. water, sweeten well, strain, 
and freeze. 

Orange Ice-Water. 

This is made the same as lemon ice-water, except that oranges are 
used instead of lemons. It is improved by using the juice of 1 or 
2 lemons in addition to the oranges. 

Raspberry Ice-Water. 

Rub 1 qt. nice ripe raspberries through a sieve, add the juice of 
2 lemons, 1 qt. water, and sugar to suit the taate. Strain through a 
sieve, add the beaten whites of 2 eggs, and freeze. Strawberry ice- 
water may be made in the same way. 

Fruit Ices, 

These may be made from the jam of various kinds of fruit. Dis- 
solve 1 qt. jam in 1 qt. boiling water, strain through a sieve, and pro- 
ceed as in the above recipes. 

Cream Sherbet. 

Put the yelks of 6 eggs and 1 dessert spoon orange-flower water into 
2 qts. cream, boil it up once in a covered stew-pan, then strain it, add 
% lb. fine loaf sugar, and stir until dissolved. When cool, set it on 
the ice, or freeze same as ice-cream. 

Lemon Sherbet, 

Dissolve IX lbs. loaf sugar in 1 qt. water, take 9 large lemons, wipe 
them clean, cut each in halves, squeeze them so as to get out both the 
juice and some of the essence of the peel. Stir into it the sugared wa- 
ter, strain, and freeze same as ice-cream. 

Strawberry Sherbet, 

Take 1 lb. best ripe strawberries, crush them to a smooth mass, then 
add 3 pts. water, the juice of 1 lemon, and a tablespoon orange-flower 
water. Let this stand three or four hours, then put in a basin 1 lb. 
best refined sugar, stretch over it a cloth or napkin, and strain the 
strawberries onto the sugar, squeezing out the juice as much as ix)ssi- 
ble. Stir until the sugar is dissolved, and freeze. 



440 



Bl^BAI^PASJP, DINNBI^ AND SUPPER. 




The best recipes in the world will fail to pro- 
duce good cakes at the hands of a careless cook. 
There are, however, some simple directions which, 
if followed with care, will enable the most inex- 
perienced to meet with success at least after a few 
trials ; for here, as elsewhere, the old adage holds 
good, *' Practice makes perfect." 

It is an indisputable fact that too little attention 
is given to a preparation for baking ; which con- 
sists in having all the ingredients at hand, tins 
lined with greased paper, and the oven just suffi- 
ciently heated. Great care should be observed in 
maintaining a uniform heat, which, when the oven 
is of a desired temperature, may be done by clos- 
ing the draft and occasionally placing a stick of 
wood upon the fire. If necessary, cakes should be 
very carefully turned, and not exposed to the cold 
air, as either such a change of temperature or a 
sudden jar will cause the cake to fall and become 
heavy. When thought to be done, try with a knit- 
ting-needle, to which no cake will adhere when 
sufficiently baked. 

Procure good, sweet butter, which may be used 
either alone or with an equal quantity of drippings. 
If desired, the butter may be washed to remove a 
part of the salt. Baking powder or cream of tar- 
tar should always be sifted with the flour, and soda 



^AK^ES. 441 

dissolved in the liquid. If sour milk be used, soda 
alone is necessary. 

A Table of Weights and Measures. 

3 level coffee-cups sifted flour equal 1 lb. 

2 level coffee-cups pulverized sugar equal 1 lb. 
1)^ level coffee-cups granulated sugar equal 1 lb. 
1^ level coffee-cups A sugar equal 1 lb. 

4 scant teacups sifted flour equal 1 lb. 

2 scant teacups soft butter, packed, equal 1 lb. 
2 scant teacups granulated sugar equal 1 lb. 
2}4: scant teacups brown sugar equal 1 lb. 

Angel Cake. 

This recipe is for 2 cakes. Procure 2 new cake-tins with center- 
piece, or horn, as it is sometimes called. Never grease the tins. Put 
in a sieve 53-2 oz. best flour, 8 oz. pulverized sugar, 1 teaspoon cream 
tartar, and sift through twice. Then beat up 1 pt. of whites of eggs 
very stiff and add 1 teaspoon fine sugar. Beat but very little. Then 
with a spoon carefully stir in the other ingredients, and at the same 
time add 2 teaspoons extract vanilla. Stir but little, put in a pan and 
bake in a medium oven about twenty-five minutes. If the cake is left 
in the oven too long it will fall. As soon as the cake is taken out of 
the oven turn it upside down to cool, the horn or center-piece, being 
higher than the sides, allows the air to pass under, and when it is cold 
pass a thin knife around the sides and also around the horn. Take 
cake out and ice with water-icing. 

Pound Cake. 

Rub well together butter and sugar, of each 1 lb. ; add 9 or 10 eggs, 
only 2 at a time. Beat upward, to admit the penetration of all the air 
possible, and when thoroughly light add 1 teaspoon vanilla and 1 lb. 
sifted flour. 

Madeira Cake. 

Beat to a cream 1 lb. butter and 13^ lbs. pulverized sugar; add 
10 eggs, 2 at a time, 1 teaspoon lemon extract, and \% lbs. sifted flour. 
Slice 2 or 3 thin pieces citron peel, put on top of the cake and sprinkle 
with a very little pulverized sugar. Bake in a medium oven. 

Sponge Lady-Fingers. 

Take 3^ lb. eggs before breaking, }4 lb. fine sugar, and the same of 
flour. Break the eggs in a pan and add tlie sugar. Set the pan over 
a kettle of hot water and beat till stiff, then add the flour and a lit- 
tle extract of lemon. Pour the mixture into a funnel-shaped bag, put 
a tin tube through the hole in the small end of the bag and force out 
the batter in the shape of a finger on ungi-eased paper. Sift fine sugar 
over very lightly, and bake in quick oven. When they are cool, turn 
over, wet the paper, take the fingers off, and stick two together. 



442 Bl^EAI^PASH', DlNNEI^ AND SUPPER. 

Lady Cake. 

Thoroughly beat 1)^ lbs. fine sugar with 1 lb. butter. Add, at in- 
tervals, 1 pt. of the whites of eggs, whipped to a foam with a little 
sugar. Flavor with a teaspoon almond essence, and add 1}^ lbs. sifted 
flour. A very nice cake for weddings. • 

Sugar Cake. 

Beat to a stiff froth 6 eggs and X lb. sugar, and add }4 ^^' sifted 
flour. Place 2 layers of paper in the bottom of a pan, pour in the 
mixture, about % in. thick, and bake in a rather hot oven. When 
the cake has cooled, turn out, frost with water-icing, and cut in 
squares, slices, or diamonds. 

Mutton-Chop Cake. 

Cut jell-roll in slices 3^ in. thick; the slices cut in the shape of a 
mutton-chop, and dip one side in water-icing. If properly shaped, the 
appearance of the cake suggests its name. 

Delicate Cake. 

Whip to a cream ^ lb. butter and 1}4 lbs. sugar. Add 7 eggs, 
beating in only 2 or 3 at a time, and 1 pt. milk in which 3^ oz. soda 
has been dissolved. Mix % oz. cream tartar with 1^ lbs. flour, and 
unite with the other ingredients, and flavor with lemon essence. 
Pour the batter into a dipper which has been lined with greased paper, 
and bake in a moderate oven. When the cake is cool, remove the pa- 
per, frost with water-icing, and cut in squares. 

White Mountain Cake, 

Beat to a cream ^ lb. sugar and 6 oz. butter. Add 3^ teaspoon 
soda, the well-beaten whites of 4 eggs, 3^ teaspoon cream tartar, and 
stir in lightly % lb. flour. Put into greased jelly-flats, and bake in 
rather hot oven. 

Filling. — To the well-beaten whites of 3 eggs add 1 grated cocoanut 
with its milk, 1 lb. sugar, and 1 teaspoon vanilla extract. Spread be- 
tween the layers and top of the cake. 

Layer Cake. 

Beat well 4 eggs and 1 lb. fine sugar, stir in 1 tablespoon melted but- 
ter, then add }4 pt- water and 1 lb. flour, into which put 3 tea- 
spoons baking powder. This makes two cakes of four layers each. 

Nice Loaf Cake, 

Beat to a cream }4 cup butter and 1 of sugar. Add 2 eggs, }4 cup 
buttermilk, 3^ teaspoon soda, 2 cups sifted flour, )^ cup raisins or 
currants, and flavoring. 

Swiss Roll. 

Beat well together 2 eargs and )^ lb. fine sugar. Add 1 gill water, 
then 3^ lb. flour in which 2 teaspoons baking powder is well mixed, 
and a few drops of essence of lemon. Put paper in 12x18 tin not 



Gaines. 443 

greased. Then pour the batter in and bake in medium hot oven. 
When done loosen from tin with a knife, turn upside dowu on the table ; 
wet the paper and it will come off very easily. Trim the edges of the 
cake and spread on it the same kind of cream that is made for cream 
puffs. Sprinkle with desiccated cocoanut, roll up, spread it over with 
water-icing, and roll in desiccated cocoanut. 

English Lady Cake. 

Beat light 9 oz. butter and 1 lb. sugar. To 1 pt. of the well-beaten 
whites of eggs add 1 lb. flour in which has been mixed 3^ oz. baking 
powder. Unite the whole and beat thoroughly for ten minutes. 

Little Cup-Cakes. 

Beat until light }4, lb. butter and 1 lb. sugar. Add 8 eggs and 1 pt. 
milk in which i^ oz. soda has been dissolved. Put 3^ oz. cream tar- 
tar in IX lbs. flour, sift, and unite with the other ingredients. Fill 
greased cups or patty-pans, and bake in hot oven. 

J Custard Cake. 

Beat together 3 eggs and y^ lb. sugar. Add 10 oz. flour, and when 
thoroughly mixed, pour into three jelly-flats, and bake in rather hot 
oven. 

Custard for Filling. — Mix 5 oz. sugar with 2 heaping teaspoons 
cornstarch, and unite with 2 well-beaten eggs, or, better still, with the 
yelks of 4 eggs. Add 1 pt. milk, and cook. When cold, flavor with 
vanilla or almond, and spread between the layers of cake. Frost the 
top with water-icing. 

Queen's Drops. 

Beat thoroughly together butter and sugar, of each y^ lb. Add 4 or 

5 eggs, 3 oz. currants, 11 oz. flour, and flavor with a little lemon 
essence. Put on a greased pan, in drops the size of a walnut, and 
three inches apart. Bake in a medium oven. 

Jelly Squares or Diamonds. 

Whip to a cream 1 lb. butter and the same of sugar. Add 10 eggs, 
2 at a time, beat up very light, and stir in 1 lb. flour. Line a tin with 
greased paper, pour in the mixture to a thickness of about 3^ an inch, 
and bake. When cold, take off the paper, cut in two, and spread jelly 
between the layers. Cover the top with water-icing, and cut in squares 
or diamonds. 

Cream Puffs. 

Put 4 oz. butter in a kettle with }4 pt. water; bring to a boil, stir in 

6 oz. sifted flour, and set one side to cool. Add 6 eggs, 2 at a time. 
Beat but very little. With a sjmon drop on a tin, about three inches apart, 
the size of a large walnut, and bake in medium hot oven about tv/cnty 
minutes. This makes about two dozen puffs. When cold, cut open a 
little on the side with a sharp knife, and fill with cream made as 
follows: — 

28 



444 Bi^EAi^PASfP, DiNNEr? and SUPPEr?. 

Creatn for Puffs. — Put into a pail 10 oz. sugar, 3 large teaspoons 
cornstarch, and 4 eggs. Beat well, add 1 qt. milk, stir well, then set 
the pail into a kettle of boiling water and stir till thick. When cold, 
add extract of vanilla to taste. 

Scotch Short-Bread. 

Eub well together 2 lbs. flour, 1 of butter, and }4 ^b. sugar. When 
perfectly smooth, put the dough on a sheet of white paper, and care- 
fully roll out until about j^ an inch in thickness. Cut into 3-inch 
squares, place a piece of citron on the top of each cake or square, and 
press it into the dough. Let the cake remain on the paper and put it 
on a tin. Place in a moderate oven, and when the cakes are baked, 
sprinkle them with powdered sugar. 

Orange Cake. 

Thoroughly beat 13 eggs with 1 lb. fine sugar, and add 18 oz. sifted 
flour. Grease tlirce or lour jelly-flats, divide this mixture, and bake in 
moderate heat. Slice 4 oranges, remove the seeds, place between the layers 
of cake, and sprinkle each with sugar. Water-icing for the top and 
sides. * 

Chocolate Layer Cake. 

Beat well together 1 lb. pulverized sugar and 4 eggs. Add 1 table- 
spoon warmed butter, and }{ pt. water. Put 3 teaspoons baking pow- 
der into 1 lb. flour, sift, and unite with the other ingredients. Grease 
six jelly-flats, in which divide the mixture, and bake in moderate heat. 

Filling. — Scrape fine 2 oz. chocolate, and gently melt, using no 
water. Add to 1 cup sugar enough hot water to make a nice frosting, 
unite with the chocolate, flavor with a teaspoon of vanilla extract, and 
spread between each layer of cake. 

Sultana Cake. 

Beat to a cream 10 oz. sugar and 8 of butter. After adding 5 eggs, 
dissolve % oz. soda in 3^ gill of milk, and mix % oz. cream tartar with 
14 oz. flour. Unite the milk and other ingredients, stir in the flour, 
and add % lb. seedless raisins. Lay a greased paper in the bottom of 
a dripper, over which smoothly spread the dough, and bake in medium 
heat. When done, frost the top. 

Whipped Cream Puffs. 

Beat until light i^ lb. butter and the same of sugar. Add 6 eggs, 
1 pt. milk, 1 lb. flour, a gill of unfcrmented wine, and thoroughly mix. 
Bake on tins, in drops the size of a walnut, or in patty-pans. When 
done, fill the hollow center with whii)ped cream, flavored with vanilla. 

Fruit Cake. 

Beat % cup butter, and 1 cup sugar. Add 2 eggs, 1 cup molasses, 
1 of sour milk, 1 teaspoon soda, 3 cups flour, 1 teaspoon cinnamon, 
1 of cloves, 3^ a nutmeg, 1 cup raisins, 3 of currants, and % cup peel cut 
fine. Bake in a slow oven, 



^Ai^ES. 445 

Rich Black Fruit Cake. 

Beat to a cream 1 lb. butter, and 1 lb. fine sugar. Add 8 eggs, 
1 lb. mixed peel cut fine, 4 lbs. currants, 13^ lbs. "flour, I oz. mixed 
spice, and % cup molasses. 

Fruit Cake. 

Take 1 lb. brown sugar, 1 of flour, 3 of raisins, same of currants, 
}4 lb. citron, \}4 teaspoons ground cinnamon, same of nutmeg, 1 tea- 
spoon ground cloves. Stone the raisins, brown the flour slightly, and 
bake slowly for three hours. This cake will keep good for a year. 

Fruit Cake. 

To 1 cup sour milk take 1 cup sugar, 2 cups raisins, chopped, 2 cups 
flour; 3 tablespoons melted butter, 1 teaspoon soda. 

Plain Fruit Cake. 

Take two cups flour, 1 of hrown sugar, }4 cup butter, % cup 
milk, 4 eggs well beaten, raisins and currants, 1 teaspoon baking pow- 
der, and a very httle salt. 

Sponge Cake. 

^ Weigh }4 lb. eggs; break, and beat with % lb. sugar until very 
light. Add }{ lb. sifted flour, season with lemon essence, and bake in 
medium oven. 

Sponge Cake No. 2. 

Two cups sugar, 2 of flour, 4 eggs, 2 teaspoons baking powder, and 
}4 cup cold water. 

Sponge Cake No. 3. 

Thoroughly beat 1 lb. fine sugar with the yelks of 10 eggs, and add 
the whites which previously have been whipped to a foam. Mix 2 tea- 
spoons baking powder with 1. lb. flour, and unite with the other ingre- 
dients. Flavor with lemon essence, and bake in medium heat. 

Excellent Cake. 

Take 3 eggs, \}4 cups sugar, % cup sweet milk, X cup butter, 2 cups 
flour, and ly^ teaspoons baking powder, 

Genoa Cake. 

Beat thoroughly 1 lb. butter with the same of fine sugar, and, at 
intervals, add 2 eggs until 10 have been united with the sugar and but- 
ter. Mix 1 teaspoon soda with 1% lbs. flour, and stir all the Ingre- 
dients together. Add 1% lbs. currants, % lb. raisins, same of peel cut 
very fine, and spread the dough smooth in a pan. Chop 14" lb. blanched 
almonds or shelk-d peanuts, and V lb. cut loaf sugar into pieces about 
the size of peas; sprinkle this over the cake, and bake in a medium 
oven. 



446 BF?BAI^PASIU, DINNBI^ AND SUPPEI^. 



Walnut Cake. 

Beat weU >^ cup Dutter, and 1^ cups sugar. Add 3 eggs, 3 large 
cups flour, and 2 teaspoons baking powder. Spread in jelly-flats, and 
bake. 

Filling. — Put 1 cup sugar with a very little water in a kettle, and 
boil until brittle when tried in cold water. Stir this into the well- 
beaten white of an egg, spread over each layer aijd sprinkle the same 
with walnut meats, also top of the cake. 

Nut Cake. 

Take 1)4 cups sugar, }4 cup butter, whites of 4 eggs, ^ cup sweet 
milk, 2 cups flour, 2 teaspoons baking powder, 1 cup chopped nuts. 

Cornstarch Cake. 

To 1 cup cornstarch take 5 tablespoons butter, 1 cup white sugar, the 
whites of 4 eggs beaten stiff, 3^ pt. sweet milk, the same of flour, 
1 heaping teaspoon cream tartar, and }4 as much soda, flavor with 
lemon, and bake in a moderate oven. 

Caramel Cake. 

Mix 1 cup sugar, K cup butter, the same of miU?:, 2 eggs, 1 teaspoon 
cream tartar, X teaspoon soda, and 2 cups flour. Bake in 3 tins. 

Caramel Filli7ig.— Two scant cups sugar, % cup milk, butter the 
size of an egg, boil ten minutes; add 1 teaspoon vanilla, beat until cold, 
and put between the sheets and on the top of the cake. 

Strawberry Shortcake. 

' Mix 1}4 oz. baking powder with 2}4 lbs. flour, into which rub well 
1 lb. butter, and add 1}4 pts. cream or milk. Roll out 3^ in. thick, 
and bake. Jam some strawberries with fine sugar, cut the cake into 
any desired shape, split open, and spread the fruit between each layer. 
This is rich. 

Kiss Batter.— To 1 gill of ihe whites of eggs add }{ lb. sugar, a 
little at a time, and whip to a stiff froth. Cover the outside of the cake 
with this frosting, and set in a cool oven for a few minutes. 

Ginger-Cake. 

To 1 pt. molasses, add 1 gill water, 1 oz. soda, 8 of butter, 1 lb. 14 
oz. flour, and 1 tablespoon ginger. Bake in a moderate oven. 

Ginger Cake No. 2. 

Beat together % lb. each of butter and sugar. Add 1 large cup 
molasses, 2 eggs, 1 cup sour milk, 2 teaspoons soda, same of ginger, and 
1 lb. 6 oz. flour. 

Soft Gingerbread. 

Take }4 cup brown sugar, 1}^ cups New Orleans molasses, % cup 
melted butter, X cup boiling water into which 1 rounding teaspoon 



(sAi^ES. 447 



soda lias Ix'cn dissolved, 1 tablespoon ginger, 1 egg, and 3 scant cups 
sifted Hour. Bake in a moderate oven. 

Cream Shells. 

Take 1 coffee-cup hot water, "% cup butter, 1 coffee-cup flour. Have 
the water boiling on the stove, add the butter and flour, and stir 
until it is thoroughly mixed. Let cool a little, then add 3 eggs and 
beat until perfectly smooth. Have a dripping-pan well buttered, drop 
a spoonful in a place, about two inches apart, dip the fingers in white 
of egg and flatten to about )4. i°- in thickness; be sure not to have 
them touch each other, and bake in a hot oven twenty or twenty-five 
minutes. This should make fifteen. Do not be discouraged. "If at 
first you don't succeed, try, try again." 

Filling for Shells. — To 1 pt. sweet milk, add % cup white sugar, 
X cup flour, a pinch of salt, and 2 eggs. Put the milk over the tire in 
a double kettle, and when warm, take out enough to moisten the flour; 
when boiling hot, stir in the sugar and flour. Let cook five minutes or 
so, then add the eggs, stirring briskly; let cook about three minutes, 
and when cool, flavor with lemon or vanilla extract. Split the shell 
with a sharp knife, and fill with cream. 

Dolly Varden Cake. 

To 1 cup sugar add 3 eggs, 14 cup melted butter, ly. cups sweet 
milk, 2 cups flour, and 1 teaspoon baking powder. Dip out two tinsful, 
leaving enough for the third in the pan ; then add 1 cup raisins, }4 tea- 
spoon cinnamon, 3^ teaspoon cloves, and y a nutmeg. Put the three 
together with jelly. 

White Cake. 

Whites of 8 eggs, 2 cups sugar, % cup butter, % cup sweet milk, 
3 cups flour, 2 teaspoons baking powder, and a little lemon flavoring. 
Bake in a moderate oven. 

Gold Cake. 

The yelks of 8 eggs, 1 cup sugar, y cup sweet milk, % cup butter, 
IX cups flour, 2 teaspoons baking powder, and lemon flavoring to 
taste. Bake in a moderate oven. 

Hickory Cake. 

To 11^ cups sugar add }{ cup butter, 2 cups flour, ^ cup sweet 
milk, the whites of 4 eggs, 1 teaspoon cream tartar, }4 teaspoon soda, 
and 1 cup chopped hickory-nut meats. Stir together, and bake in a 
moderate oven. 

Snow-Ball Puffs. 

Mix together 1 cup sugar and 2 eggs. Add }4 cup sour cream, 
}4 teaspoon soda, and sufficient flour to make a soft dough. Roll out, 
cut with a small round cutter, fry in hot grease, and roll in granulated 
suirar. 



448 Bl^BAX^PASm, DlNKEI^ AMD SUPPER. 

Snow Cake. 

Beat to a cream % lb, white butter and 14 oz. granulated sugar. 
With the same gradually unite 1 egg, and the whites of about 18, stir- 
ring as little as possible. Add 8 oz. flour, 10 of cornstarch, the juice 
of 1 lemon, and % cup milk. Now beat thoroughly and bake, 

Ice-Cream Cake. 

Sugar and well-sifted flour, of each 2 cups, and 1 each of cornstarch, 
butter, and sweet milk, the whites of 8 eggs, 2 teaspoons baking powder. 

Preparation. — Take the whites of 8 eggs, 4 cups sugar, pour on the 
sugar }4 pt. boiling water, boil until clear, then pour the hot sugar 
over the eggs. Stir the mixture until it becomes a stiff cream, add 
1 teaspoon citric acid, and flavor with lemon or vanilla. When cool 
spread 'between the layers. This is a delicious cake. 

Lemon Jelly Cake. 

To % cup butter add 2 cups sugar, 1 cup milk, 3 eggs, 2>^ tea- 
spoons baking powder, and 3 cups flour. This makes five layers. 

Filling. — tFse the juice and grated rind of 2 large lemons, 1 cup 
sugar, 1 egg, }4 cup water, 1 teaspoon butter, and 1 of flour, beaten 
up with a little water. Boil until it thickens, and place between the 
layers. Bake in a moderately hot oven. 

Layer Cake. (Cocoanut.) 

White sugar 3^ cup, 3 eggs, saving the whites of 2, a pinch of salt, 
1}4 cups flour, 3^ cup cold water, and 2 teaspoons baking powder. 
Beat eggs and sugar light, then add the other ingredients, and bake in 
three shallow tins about ten minutes in a moderate oven. Take the whites 
of the eggs, beat until light, then add 4 tablespoons sugar; spread be- 
tween the layers, and sprinkle with desiccated cocoanut. 

Layer Chocolate Cake. 

To 1 cup white sugar add 3 eggs, saving out the whites of 2, IX 
cups flour, % cup cold water, 2 teaspoons baking powder, and a pinch 
of salt. Beat eggs and sugar until light, then add the other ingredi- 
ents, mix thoroughly, and bake in two shallow tins about ten or fifteen 
minutes. Beat the whites until light, then add 5 tablespoons white 
sugar, 4 of grated chocolate, and 1 teaspoon vanilla extract. Mix 
thoroughly and put between the layers, also on top. 

Layer Fruit-Cake. 

To 1 cup sugar add 3 eggs, 1}4 cups flour, }4, cup cold water, 2 tea- 
spoons baking powder, and a pinch of salt. Beat the eggs and sugar 
until light. Then add the other ingredients and mix thoroughly. 
Take }/i of this mixture, add 2 tablespoons molasses, about 1 cup 
each of dates and raisins, chopped fine. Mix thoroughly, and bake in 
shallow tins. Bake the remainder on two shallow tins. When done, 
place the fruit-cake between the two layers, putting a little jelly be- 
tween the same, if desired, although it is good without. Sprinkle top 
layer with pulverized sugar. 



Gakes. 449 

Soft Gingerbread. 

)4. cup butter, 3^ cu 
the butter, 1 a^g^ 1 teaspoon soda, flour to make a stiff batter. 

Fried-Cakes. 

Of sweet or sour milk 1 pt. If sweet, 2 teaspoons baking; powder 
should be used; if sour, 1 teaspoon soda. Add 3 eggs and Yi tea- 
spoon salt, and flour to make a stiff dougli, but do not mold it. Drop 
it in hot grease, a small spoonful at a time, and let cook a nice brown. 
They are delicious. 

Sweet Fried-Cakes. 

To 1 cup sugar add 3 eggs, 1 coffee-cup sweet milk, 2 teaspoons 
baking powder, )4 teaspoon salt, and flour enough to mold. Roll 
about 3^2 >ii- thick, cut round, with a hole in the center. Those which 
are cut from the center are made to look very nice by being rolled in 
pulverized sugar as soon as they come from the fat, and if round are 
called snow-balls. 

Raised Doughnuts, 

To 1 cup sweet milk add 1 cup sugar, 3^ cup yeast, 1 scant teaspoon 
soda, and spice to taste. Mix with flour and raise. 

Jell-Roll. 

Thoroughly whip 1 lb. fine sugar with 5 eggs, and add 3^ pt. water. 
Mix 2 teaspoons baking powder with 1 lb. flour, and beat all the ingre- 
dients together. Line a tin with greased paper, season the cake with 
a little lemon essence, turn the batter into the tin, and place in a mod- 
erate oven. When the cake is baked, loosen the sides with a knife, 
turn bottom side up, when the tin may be easily released. Wet the 
paper a little and remove. Trim the edges of the cake, spread with any 
kind of jelly, and roll it up. Immediately dredge with coarse granu- 
lated sugar, or frost with water-icing. 

Mrs. Lessions's Cookies. 

To 1 cup sour cream add y, cup sugar, 1 level teaspoon soda, same 
of salt, and flavoring to suit the taste. Add flour to roll quite stiff, and 
bake in a moderate oven. 

Hermits. 

To 13^ cups brown sugar take 1 cup butter, % cup milk, 1 of 
chopped raisins, 2 eggs, 1 teaspoon soda, 2 teaspoons cream tartar, a 
little nutmeg, and flour to roll. 

Patty-Cakes. 

Rub thoroughly '^yi lb. butter with y lb. sugar and add 3 eggs. Dis- 
solve \i oz. soda in H pt. milk, and mix ).< oz. cream tartar with 1 lb. 
2 oz. flour. Add the milk, then gently stir in the flour. Season with 
a few drops lemon essence, put into patty-pans, and bake in medium 
heat. 



450 Bl^BAKPASW, DIKNEI^ AND SUPPEI^. 

Sugar-Drops, 

With the hands work to a cream X ^b. nice butter, unite with 3^ lb. 
fine sugar, and beat well togetlaer. Add 4 eggs, 2 at a time, and beat 
about two minutes. Siir in % lb. flour, i^ lb. currants, and a little 
cinnamon or lemon extract. Put on a greased tin in drops about the 
size of a walnut, and bake in a medium oven. 

Ginger Cookies. 

Rub ^ lb. butter in 2 lbs. flour. Add 3^ oz. ginger and 1 pt. New 
Orleans molasses. Dissolve 1 oz. soda in 1 gill water and unite all the 
ingredients. Roll }£ in. thick, cutout, and bake in moderate heat. 

Sugar Cookies. 

Rub to a cream 1 cup butter and 2 of sugar. Add 2 eggs, 1}{ cups 
sour milk in which a teaspoon of soda has been dissolved, and enough 
flour to make a soft dough. 

Moss Cookies. 

Rub well together )^ lb. butter and 3^ lb. sugar. Add 2 eggs, 1 gill 
milk, a few drops lemon essence, and 1 lb. flour. Put the dough on a 
kneading-board, and with the hands roll into a long strip about an 
inch in diameter. Cut in pieces about the size of a small egg, and 
with the thumb press each piece separately through a sieve. Turn 
the sieve over, and with a thin knife loosen the dough. Put on tins, 
and bake in a moderate oven. 

Brandy-Snaps. (So-Called.) 

Rub 3 oz. butter with 8 oz. brown sugar. Add 8 oz. New Orleans 
molasses, a little flavoring of lemon or mace, and 8 oz. flour. Place 
6 in. apart on a tin, in drops about the size of a walnut, and bake in a 
slow oven. When done, hold them on a round stick until cold. 

Rich Jumbles. 

Beat to a cream 3^ lb. butter and 1 lb. sugar. Add 3 small eggs 
and 3^ oz. carbonate ammonia dissolved in 3^ pt. milk. Then add a 
few drops essence of lemon, and 1^ lbs. flour, which will make a soft 
dough. Roll out and cut with a cutter that has a hole in the center. 
Turn over on granulated sugar, and bake in a medium hot oven. 

Molasses Cookies. 

Beat together 1 cup butter and 1 of brown sugar. Add 2 eggs, 1 tea- 
spoon ginger, 8 tablespoons vinegar, 1 teaspoon soda, and enough flour 
to make a stiff dough. 

The Very Best Baking Powder. 

To 3^ lb. bicarbonate of soda add 1 lb. pure cream tartar and 1 oz. 
cornstarch. Sift 2 or 3 times. Use about 1 tablespoon powder to 
1 lb. flour. 



(qai^es. 451 

Macaronis. 

Make an ordinary frosting Avith the white of an egg and pulverized 
sugar, then roll the meat of any kind of nuts, not very fine, and stir 
enough into the frosting to make rather stiff. Add a little extract, flour 
the hands, and roll up into little balls the size of hickory nuts, and 
place upon buttered tins 2 in. apart. Bake in a medium oven and 
leave them on the tins till cold, as they come off so much easier. 
These are very nice. 

Sugar Cookies. 

Rub 2 cups sugar and 1 cup butter to a cream. Add 4 egg!=i, 1 gill 
milk, an even teaspoon soda, flavoring to suit the taste, and flour 
enough to make a soft dough. Roll, cut out, and bake in a medium 
oven. 

Thin Ginger Cookies. 

To 1 cup sugar add 1 of butter, 2 of molasses, 3^ cup water, 2 table- 
spoons ginger, 2 teaspoons soda, and 6 cups flour. 

Molasses Cookies. 

Sugar, butter, and molasses, of each 1 cup, and 2 eggs. Dissolve 

1 teaspoon soda in X cup sour milk or buttermilk, and unite with the 
other ingredients. Add 2 tablespoons vinegar, spice to suit the taste, 
and flour sufficient to roll easily. 

Lemon Snaps, 

To 1 cup sugar add % cup butter, 3^ teaspoon soda dissolved in 

2 teaspoons hot water, a few drops lemon essence, and flour to roll. 

How to Purify Strong Butter. 

Melt the butter gradually, and while it is melting add 2 oz. pulver- 
ized alum to every 5 lbs. butter, and stir slowly. When all is melted, 
strain through a fine strainer into some cold water. When the butter 
is cool enough to work, take out, and for every 5 lbs. butter add 3 oz. 
salt, 1 oz. clean saltpeter and 1 oz. pulverized sugar. Make up into 
balls or rolls, wrap up in thin cloth separately, and cover with strong 
brine. Set in a cool place, and it will keep sweet for a long time 







452 Breaj^pasit, Dinner and Supper. 




Bakers' Icing. 

Sufficient sugar to malie the required amount of frosting; pour on 
hot water, and stir to a little thicker consistency than ordinary frost- 
ing. Flavor with any desired extract, and spread over the cake or be- 
tween the layers. This is simple and very nice. 

Plain Frosting. 

With an egg-beater whip the whites of 2 eggs for five minutes. Add 
8 oz. fine sugar, a few drops of flavoring, and if for white frosting use 
a little lemon juice. 

Pink Frosting. 

Same as above with no lemon juice, but a little strawberry, cran- 
berry, or currant juice. 

' Yellow Frosting, 

Same as above " Plain," omitting the lemon. For coloring, grate 
the peel of 1 or 2 oranges, squeeze out a part of the juice, stir to- 
gether, strain through a thin cloth, and add to the frosting. A little 
saffron tea strained makes a rich coloring. 

Chocolate Frosting. 

Enough for a four-layer cake. About % lb. fine sugar, and enough hot 
water to make a nice frosting. Scrape fine 2 oz. chocolate, put into a 
tin, to which add no water, and slowly melt. Unite the chocolate and 
frosting, stir well, and quickly spread between layers and on top of the 
cake. 

Boiled Frosting. 

Put into a kettle 1 cup sugar with 2 or 3 tablespoons water, and boil 
until it "threads." Pour onto the well-beaten white of an egg^ stir 
a few minutes, and spread it on the cake. A cup of either nut meats, 
chopped figs, or raisins may be added as an improvement. 

Cocoanut Frosting. 

Enough for four layers of cake. Grate a cocoanut, or use the desic- 
cated. With % lb. flue sugar and sufficient hot water make an icing. 
Spread between the layers and sprinkle with cocoanut. Fine sugar 
may be used for the top of the cake, with or without the cocoanut. 



DI^I^J^;s. 453 



^^ T> T^ T I^T K 5^ ^!^^ 



■ JIIIIIBIIIIII 



Coffee. 

Many sanitarians strongly object to the use of 
tea and coffee in any form. For a treatise on these 
articles, their adulterations, and effect on the sys"- 
tem, see pages 264-266 of this book. For a sub- 
stitute for coffee, that can hardly be detected from 
the genuine, see recipe, *' Golden Coffee." 

To avoid adulteration, buy coffee in the grain, 
either raw or in small quantities freshly roasted. 
The best kinds are the Mocha and Java, and some 
prefer to mix the two in the proportion of one 
third of the former to two thirds of the latter. West 
India coffee, though of different flavor, is good. 
What is called "Old Government " was, years ago, 
considered by many the best of all. It is, how- 
ever, doubtful if there is much of the genuine ar- 
ticle in market at the present day. 

If coffee is roasted at home, it should be done 
with the utmost care, as a slight variation, or a lit- 
tle underdone or overdone and not roasted evenly, 
spoils the flavor. Where the coffee is purchased 
of reliable dealers, it is best to get it roasted and 
ground, as it is done better than it can be done at 
home, and saves a great amount of work. Keep in 
a closely covered tin or earthen vessel, and buy in 
small quantities. 



454 BI^EAI^PASIP, DIKNEI^ AND SUPPEI^. 

The National Coffee-Pot. 
is so well known as not to need a description here, 
but the " gude wife" can improvise one equally as 
good, and much more simple. 

Make a sack of fine flannel or Canton flannel, as 
long as the coffee-pot is deep, and a little larger 
than the top. Stitch up the side seam to within 
an inch and a half of the top, bend a piece of small, 
but rather stiff wire in a circle, and slip it through 
a hem made around the top of the sack, bring- 
ing the ends together at the opening left at 
the top of the side seam. Having put the cof- 
fee in the sack, lower it into the coffee-pot with 
the ends of the wire next the handle ; spread 
the ends of the wire apart slightly, and push it 
down over the top of the pot. The top of the sack 
will then be turned down over the outside of the 
pot, a part of it covering the *' nose," and keeping 
in all the aroma, the elasticity of the wire causing 
it to close tightly around the pot, holding the sack 
close to its sides. Instead of the wire (which must 
be removed to wash the sack after using), a tape 
may be used by tying the ends after turning the 
top of the sack down. 

Coffee-Pots and Tea-Pots. 

• 

'It is necessary to have the coffee and tea pot 
thoroughly pure, and to insure this, boil a little 
borax in them, in water enough to touch the whole 
inside surface, once or twice a week for about fif- 
teen minutes. No dish-water should ever touch the 
inside of either. It is sufficient to rinse them in 
two or three waters, and scald them before using. 



Dr^iNi^s. 455 

These precautions will aid in preserving the flavor 
of the tea and coffee. 

French Coffee. 

Of Java and Rio coffee, each 2 lbs., and 1 of Mocha. Mix and grind 
together. Use IX tablespoons to each individual, or each large cup. 
Stir up in cold fresh water, and set on the stove where it will slowly 
steep and simmer. The longer it steeps the better it will be, that is, if it 
does not boil. Just before serving, let it come to a boil, then set it back 
immediately; settle with a little cold water. It will be clear and bright 
as amber in two minutes. The practice of boiling coffee is absurd. 
It destroys the fine flavor by allowing it to escape in steam, and it ex- 
tracts a poisonous quality from the coffee that is only liberated to any 
great extent by boiling. The "French Coffee-Pot," or the "Na- 
tional Coffee-Pot," is convenient, as it insures making the coffee right; 
but if the above directions are followed, the best of coffee can be made 
for the family in the common old-fashioned coffee-pot. 

Coffee for One Hundred. 

Take 5 lbs. roasted coffee, grind and mix with 6 eggs. Make small 
muslin sacks, and in each place 1 pt. coffee, leaving room for it to 
swell; put 5 gals, boihng water in a large coffee-urn or boiler, having 
a faucet at the bottom, if possible; put in part of the sacks and keep 
almost at boiling temperature two hours. Five or ten minutes before 
serving raise the lid and add 1 or 3 sacks more, and if you continue 
serving several times, add a fresh sack and fill up with boiling water 
as needed. In this way the full strength of the coffee is secured, and 
the fresh supplies impart that delicious flavor consequent on a few 
moments' boiling. In boiling coffee much of the aroma escapes in 
steam, leaving only the bitter flavor. Just keep it at boiling point, 
but not boiling. Setting in a vessel of boiling water is an excellent 
plan for either coffee or tea. It can thus be kept hot without boiling. 
If you have no cream, boil the milk and add very hot. Some add a 
teaspoon of egg beaten light to each cup. To make coffee for twenty 
persons, use 1}^ pts. ground coffee and 1 gal. water. 

Filtered Coffee. 

The French coffee biggin furnishes the easiest means for filtering 
coffee. It consists of two C3'lindrical tin vessels, one fitting into the 
other. The bottom of the upper is a fine strainer; another coarser 
strainer is placed on this, with a rod running upward from its center. 
The finely-ground coffee is put in, and then another strainer is slipped 
on the rod over the coffee. The boiling water is poured on the upper 
sieve, and, falling in a shower upon the coffee, filters through it to the 
coarse strainer at the bottom, which prevents the coffee from filling up 
the holes of the finer strainer below it. The coffee thus made is clear 
and pure. 



456 Bi^EAi^PASTn, DiNNEr? and SUppei^. 

Coffee with Whipped Cream. 

For 6 fair-sized cups of coffee take 1 cup sweet cream, whipped light 
with a little sugar (a Dover egg-beater can be used for the purpose). 
Put into each cup the desired amount of sugar and about a tablespoon 
of hot milk; pour the coffee over these, and lay upon the surface of the 
hot liquid a large spoonful of the frothed cream, giving a gentle stir to 
each cup before serving. This is known to some as meringued coffee,' 
and is a delicious French preparation of the popular drink. Chocolate 
served in this way is very nice. 

Golden Coffee. 

Take 3 qts. wheat bran, 3 eggs well beaten, add 1 cup best syrup, 
and X ^up water. Beat well together and mix through the bran, dry 
in the oven, rub fine with the hands, and brown as thoroughly as pos- 
sible without burning. Use 1 tablespoon to the person. Boil fifteen 
minutes, and you will have a beautiful color and an excellent flavor, 
not surpassed by the finest sale coffee. Those who desire the coffee 
flavor may add ^ sale coffee to the above preparation. 

The Best Coffee. 

Mix 2 qts. wheat bran with 1 pt. cornmeal, add 3 well-beaten eggs, 
and a large cup New Orleans molasses. Mix thoroughly and place in 
the oven. Use great care in browning by stirring very often, as herein 
lies the chief secret of having good coffee. A handful is sufficient for 
two persons. This, as other coffee, is improved by the use of cream. 

Split Pea Coffee. 

Brown and grind as for other coffee 1 lb. split Deas. Allow 1 table- 
spoon coffee for each person. 

Tea. 

To make good tea, the first requisite is boiling water, and a clean 
earthenware tea-pot, which should be hot before putting in the tea. 
Of course brittania or marbelized ware will answer. Thoroughly scald 
the tea-pot before using. Put in the required amount of tea, allowing 
one teaspoon to each cup, and "one for the pot." Pour boiling water 
over it and set where it will keep hot, not boil. If possible, the tea- 
pot should be covered so no steam escapes. Allow the tea to infuse five 
or seven minutes. If allowed to infuse longer, the fine flavor of the tea 
is injured, and tannin is developed, which gives an acrid, bitter taste, 
and being a powerful astringent, is destructive to the coating of the 
stomach. To insure keeping hot while serving, a covering made of 
something like cashmere, satin, or felt, lined and quilted, and embroid- 
ered if so desired, may be used. Make it just large enough to draw 
over the tea-pot, and it will keep hot half an hour. Always have 
a water- pot of hot water on the tray with which to weaken the tea, if 
so desired. The most elegant mode of serving tea is from the tea urn, 
although the curious little Japanese tea-pots are very fashionable at 
present, and retain the heat longer than any other kind. 

Have everything all ready before making the tea. Some prefer the 
tea put dry in the cup, and just boiling water poured over it. Iced tea 



Di^iKi^s. 457 

is preferred by many for supper or lunch in hot weather. Have cold 
tea, and put bits of ice in it. Almost every one uses sugar with iced 
teas; some use cream or milk also. In buying tea, of course one has to 
rely more or less on the gi-ocer's word, but always get the purest there 
is to be had, and never get colored tea. The "English Breakfast " is 
a fine-flavored tea, also the "Best Japanese." 

Chocolate Coffee. 

Take 6 tablespoons grated chocolate, twice the amount of sugar, and 
mix together. Boil 1 qt. each of milk and water together, or % more 
water than milk, stir in the mixture and let it come to a boil, then 
serve. Cocoa can also be made after this recipe, and is more delicate 
than chocolate. Cocoa shells are still more delicately flavored, and 
some people much prefer them to any other drink. Cocoa and cocoa- 
nut are two different articles of commerce. Cocoa is the seed of 
a small tropical tree, growing something like beans. There are several 
forms in which it is sold. The ground bean is simply cocoa; ground 
fine and mixed with sugar, it is chocolate. Shells are the coverings of 
the beans, generally removed without grinding. The beans are roasted 
like coffee, and ground between hot rollers. Some prefer to boil the 
chocolate in water first and let it stand over night and skim off 
what oil rises to the top; then add the milk and sugar, boil up and 
serve. 

Vienna Chocolate. 

Put In a coffee-pot 1 qt. new milk, and set in boiling water. Stir 
into it 3 heaping tablespoons grated chocolate, mixed with more sugar 
than chocolate. Stir into the hot milk, let boil two or three minutes, 
and serve at once. 

Crust Coffee. 

Any kind of brown crusts make a good drink by pouring water over 
them, and letting simmer half an hour or so. Boston brown-bread 
crusts make the best coffee, and with the addition of a little of the 
genuine article, it can hardly be told from the real coffee, especially 
with cream. Some cannot drink jgenuiue coffee, and a very good sub- 
stitute is wheat bran wet with molasses and browned carefully in the 
oven. When sufficiently browned, take from the oven and thoroughly 
mix 1 or 2 eggs with it. This makes a very palatable and wholesome 
drink. Peas browned the same as coffee make a very good drink, 
always being careful to brown just right. It is best to attend to 
browning coffee when there is nothing else on the mind. 

Common Lemonade. 

Cut three large fresh lemons in thin slices, take out the seeds, 
add 3^ lb. white sugar, mash li'mons and sugar thoroughly, add 
2 qts. water, bits of ice, and it is ready to drink. 

Lemonade. 

Lemonade from preserved lemon juice. — Preserve your juice while 
lemons are cheap, by adding 1 lb. refined sugar to 1 pt. lemon juice. 



458 Bl^BAP^PASW, DiriMBR AND SUPPEI^, 



stirring the mixture until dissolved, when it should be bottled. Put a 
teaspoon salad oil on the top to keep out the air, then cork closely. 
When wanted for use, apply a bit of cotton to the oil to absorb it. To 
a goblet of water add sufficient juice to suit the taste. Every family 
should preserve lemon juice in this way for time of need. 

Hot Lemonade. 

Hot lemonade is often desirable in winter, and when one has a hard 
cold. It is made the same as cold lemonade, except by using hot 
instead of cold water. 

Orange and Lemonade. 

Peel 1 large fresh lemon and 6 oranges, cover the peel with boiling 
water, and let it infuse in a closely covered dish. Boil 1 lb. sugar in 
1 pt. water till a syrup is formed, skimming off any impurities. Strain 
the peel water, add it to the syrup when cold; then add the juice, stir 
well and add cold water till it makes a pleasant drink. These methods 
of making drinks are more troublesome than the common way, but the 
result in the end is more satisfactory. 

Pineapple Lemonade. 

Peel 12 fresh lemons very thin, squeeze the juice from them, strain 
out the seeds, pour on the peel a little hot water, let it stand in a cov- 
ered vessel a little time to infuse. When cool, strain this water into 
the lemon juice, adding 1 lb. white sugar, or two tablespoons for a glass 
of lemonade. Add a slice of pineapple to each glass, and a bit of ice. 
This makes a cool, delicious, and wholesome drink. 

^English Lemonade. 

Pare a number of lemons, according to the quantity of drink you 
wish to make, allowing 1 large lemon to 1 pt. of drink. Pour boiling 
water on the peels, and let it infuse. Boil your sugar to the consist- 
ency of cream, in which whip the white of 1 egg. When it boils pour 
in a little cold water to stop it; then let it boil again, when the pan 
should be taken off to cool and settle, skimming off any scum that may 
rise to the top. When settled, pour off the syrup into the peel water. 
Now add the juice and as much water as is necessary to make a rich 
drink. Strain, if wanted to look perfectly clear. 

Tea Lemonade. 

To 1 cup of weak cold tea, add the juice of 3^ a lemon, and sweeten 
to taste. It makes a pleasant drink for old people, and is nice for sup- 
per in hot weather. The tea can be made by simply putting the tea 
into cold water, bottling tight, and then pouring off; add lemon and 
water to suit the taete. The tea is not injured by standing two 
or three days in a cool place, and adding water as needed. It is much 
more wholesome than steeping in boiling water, as the tannin is not 
developed. 



Di^iNi^s. 459 



Unfermented Grape Wine. 

This is one of the most delicious drinks, and far superior to 
fermented wine. It is really unfermented wine. It is made of nearly 
ripe grapt!s. Mash the grapes, set over a slow fire, let it come to a boil, 
then pour through a colander with a fine cloth laid in it. Do not 
squeeze if you want it clear ; pouring a little water through will do. Set 
the juice on the stove again; allow 1 cup refined sugar to 1 pt. of the 
juice. When it comes to the boiling point, skim off any scum that may 
rise. Have bottles, jars, or cans well rinsed with hot water; put in the 
juice and seal immediately. This will keep for years if sealed perfectly 
air-tight, and it is very nice in sickness. It may be reduced a little for 
sick people. 

Bottled Cider. 

Take good sweet cider right from the press, part sweet and part sour 
apples give the best flavor, put on the stove and heat to boiling point; 
then pour in bottles, jugs, or cans, and seal immediately. Some put a 
few raisins in each bottle or can. This will keep all winter, and 
is especially nice in the spring. 

Lemon Whey. 

Boil as much sweet milk as you require, squeeze 1 lemon and add 
sufficient juice to the milk to make it clear. Mix with hot water and 
sweeten to taste. 

American Temperance Beverage. 

Take 12 lemons, 1 qt. ripe raspberries, 1 ripe pineapple, 3 lbs. best 
white sugar, and 3 qts. of cold water. Peel the lemons very thin, 
squeeze the juice over the peel, let it stand a few hours, add the sugar, 
mash the raspberries with y^ lb. sugar, cut the pineapple, after paring 
it, in very thin slices and cover with sugar. Strain the lemon juice in 
a bowl, add the raspberries and pineapple, and mix thoroughly. Add 
3 qts. water, stir all together until the sugar is dissolved, and it is ready 
to serve. 

Summer Beverages. 

These can be made from any kind of fruit or jelly, or a mixture 
of fruits — currants, raspberries, curries, etc. — and lemonade looks nice 
when colored with l^right fruit. Wash the fruit, add sugar and mash 
again, add water to suit the taste, and bits of ice if desired. Such 
drinks will keep on ice for several days. 

Ginger Pop. 

Boil 2 oz. ginger root twenty minutes in 1 gal. water. Strain, and 
while hot, add y^ teaspoon lemon oil, \]Cy gals, water, 1 lb. sugar, and 
^ oz. tartaric acid. When cool, add 3-2 giH yeast ami the well-beaten 
whites of 2 eggs. Make at night ; in the morning, skim and bottle. 

29 



460 Bi^BAi^PAsm, DiNKsr^ ahd SUPPEr?. 

Ginger Beer. 

Into a jar put 1^4 oz. bruised ginger juice, the rind of 2 lemons, 
1 oz. cream tartar, and !}{ lbs. white sugar. Add 1)^ gals, boiling 
water, stir well, and cover. When only lukewarm, add 3^ gill j'east. 
Let ferment ten hours, strain clear, bottle, and tie down the corks. 
Will be ready for use in twelve hours. 

Root Beer. 

Wild cherry bark, X oz., the same of coriander, }4 oz. hops, 3 qts. 
molasses, and 1 oz. each sassafras, allspice, yellow-dock, and winter- 
green. Put the above into a crock, over which pour 5 gals, boiling 
water. Allow it to remain twenty-fovir hours, th^n strain, and add 
}4 pt. yeast. Let stand another twenty-four hours, when it is ready 
for use. 

Other Drinks. 

Few people realize the great benefit derived from drinking hot milk, 
if taken just before a meal. It prepares the stomach to better digest 
the food; in fact, it is both food and drink, and when a person is tired, 
it will act as a stimulant, without any of the ill effects of alcoholic 
drink. It is excellent for children, especially if they are weakly; also 
for old people. Oatmeal and milk is a delicious drink. To 1 cup oat- 
meal add 2 qts. hot water, boil two and a half hours, and strain through 
a fine sieve. Milk can be added to suit the taste, also sugar or salt. 

Skimmed milk is not greatly inferior to new milk except in the 
amount of cream it contains. Some have thought skimmed milk not 
good for food, but we find eminent physicians who say it contains 
a large amount of nutriment. 

Buttermilk is also becoming quite popular, as we might say, as 
it is sold in saloons. It is really a healthful drink, and people would be 
much better if it were more largely used in the place of something 
stronger. 






Ripe Fruit for the Table. 
Have ripe fruit on the table for every meal, 
if possible, especially in summer. Apples are the 
chief dependence in winter, and if of good vari- 
eties, one never tires of them. Oranges are par- 
ticularly refreshing at breakfast, and make a hand- 
some dessert fruit for dinner. Pile them in the 



PRiiiii. 461 

basket with other fruit, or cut through the peel in 
quarters. Peel down carefully to the stem end, 
double the quartered peels under, and let eaoii 
orange stand in the white cup of its own peel. 

Fruit baskets filled with peaches and pears are 
pretty decked sparsely with flowers and the handle 
trimmed with some green vine studded here and 
there with brigdt flowers. 

Use fruits in their season. Sometimes, when 
fresh fruit is scarce and high-priced, this seems an 
expensiv<i thing to do ; but if we would eat less 
meat aind rich dishes of various kinds, and substi- 
tute for them ripe fruits, we would discover that 
the bills for our tables were not increased, but that 
our health of mind and body had increased. Ripe 
fruit is a corrective of the liver, is a tonic and a 
food. It is the natural nourishment of man in hot 
weather, when the appetite turns from animal food 
with something akin to loathing. People debili- 
tated by the continued heat of summer, frequently 
force themselves to eat meat to " keep up their 
strength." They do not stop to reason about the 
matter, or they would see that their appetite is 
correct in its indications ; that heat-creating foods 
were not necessary to invigorate their systems in 
the heat of summer, but, if used plentifully, would, 
Dn the contrary, enervate the system and unfit it 
to endure the increase of ternperature. 

We once knew a gentleman, who, during a win- 
ter when apples were very scarce, and consequently 
very high-priced, would furnish them in abundance 
for a large family, and, when questioned on the 
subject, said, ** It is cheaper to buy apples at two 



462 Bi^EAi^PASin, Dinnei^ and Supper. 

dollars a bushel than to pay doctors' bills and buy 
medicine." The inference from this remark is not 
an exaggeration of the truth. Food medicines, if 
one is wise enough to use them in time, are the 
natural invigorators of man. To eat carelessly, to 
force food into the stomach which it cannot digest, 
to eat in a hurry, to gorge with heavy and rich 
foods and trust to a good constitution to pull 
through the process of digestion for years, and 
then, when the inevitable break-down comes, to 
resort to drugs and physic to repair the damage 
of a lifetime, is an absurdity of so common oc- 
currence that it has ceased to excite surprise. 

Fruit, vegetables, and grains of various kinds 
should form the staple of diet, especially in warm 
weather. The table found elsewhere in this book, 
showing the proportion of nutritive qualities con- 
tained in ordinary foods, will convince any intel- 
ligent person that the popular idea of meat being 
the most strengthening diet is a mistake. Next 
to ripe, fresh fruit, canned fruit, put up as nearly 
as possible in its natural state, is best for table use. 

Canned Fruit and Vegetables. 

A few general rules apply to the canning of all 
varieties of fruit and vegetables. Glass cans with 
elastic bands are best for canning, and cheapest in 
the end, as they can be easily cleansed and used 
year after year by using new bands. Examine the 
cans, and see that they are sweet and clean, fhe 
top without nick or crack, the screw top in good 
order, and the elastic band good and perfectly 
fitting. Prepare the cans by rolling in hot water, 



P^RUiJU. 463 

then set in a pan of hot water on the range, and 
pour in the fruit, boiling- hot. Fill full as possible. 
The less chance for air to enter, the more secure 
the fruit. The moment the can is filled, screw 
down the top quickly, and as the glass shrinks by 
cooling, screw again, till it is absolutely tight. Put 
away in a cool, dark place ; keep as dry as pos- 
sible. 

Canned Pears. 

Make a syrup in the proportion of 1 lb. sugar to 1 qt. water, and 
heat to boiling. Peel the pears, and quickly as possible quarter and 
put into cold water, to preserve their color. Replace, drop into the 
boiling syrup and cook until they can be easily pierced with a fork. 
Roll the cans in hot water, fill quickly with the fruit, pour on sufflcient 
syrup to fill the can, cover and seal immediately. Keep in a cool, dark 
place. 

Canned Peaches. 

Peel, halve, and stone. Allow 1 lb. sugar to 1 qt. water, heat to boil- 
ing and skiai. Drop into this syrup sufficient fruit for 1 can; into 
which very carefully put the peaches as soon as tender. Cover the 
fruit with the syrup, and seal. Repeat for each can. 

An Easy Way to Can Peaches. 

Have a rack made to fit in your wash-boiler two inches from the bot- 
tom. Put in sufflcient water to just reach the rack. Quickly pare the 
peaches, remove the pits, and drop into cold water to preserve color. 
Then fill the cans as full as possible, putting the covers on loosely 
to keep out the steam. When the water boils, place the cans on the 
rack, cover the boiler, and let remain twenty or thirty minutes, accord- 
ing to the ripeness of the fruit. In the meantime have a syrup made 
from the water the peaches lay in, in the proportion of 1 lb. white 
sugar to 1 qt. water, and heat it boiling hot. When the fruit is done, 
remove from the boiler, take off covers, and quickly fill the cans with 
the boiling syrup. Cover immediately. The fruit will usually have 
settled in the cans while cooking, and a can of the cooked fruit should 
be taken to fill up the others. Pears and plums may be canned in the 
same way. One will be surprised to find what a saving of time and 
trouble this method will be, besides better preserving the natural flavor 
of the fruit, as it does not escape in steam or boil out into the juice. 
Besides, the fruit can thus be canned unbroken by handling. 

Canned Plums. 

Wash the plums, and prick with a fork to prevent breaking open 
while cooking. For a syrup, allow to 1 lb. of fruit, yfy, \)X.. water, 



464 Bl^BAI^PASU, DiMNEr? AND SUPPEI^. 

and 1 coffee-cup sugar; in which boil the plums ten minutes, put 
into cans and seal immediately. 

Canned Cherries. 

Stone the fruit and save the juice, to every quart of which, allow 
5 oz. white sugar, and place over the fire. After commencing to 
boil, cook about five minutes, fill the cans, and seal. 

Canned Strav^berries. 

Wash, and to 1 qt. fruit allow ^ lb. sugar. Boil about ten minutes, 
and can immediately. 

Canned Raspberries. 

For 1 qt. berries allow ^ lb. sugar. Add a very little water, boil 
five minutes, and can at once. 

Currants. 

Red. — Pick clean from the stems, wash, and allow 6 oz. sugar to 
1 lb. fruit. Cook slowly ten minutes and can. 
Oreen. — Same as above, cooking twenty minutes. 
Gooseberries, 

Have the berries free from stems and blossoms, wash, and to 1 lb. 
allow 6 oz. sugar. Add a very little water, boil eight minutes, and can. 

Blackberries. 

Wash, and for 1 qt. allow 4 oz. sugar. Boil six minutes, and can. 

Whortleberries. 

Wash the berries, add }4 ^^- sugar to 1 qt. fruit. Cook six minutes, 
and can at once. 
• Canned Grapes. 

Remove the skins and place in a dish. Put the pulp in a kettle, 
place it over the fire, and cook well. When cool, press through a sieve 
to remove all seeds. Put all the fruit together, and cook slowly until 
the skins are tender. Add 6 oz. sugar to 1 pt. fruit, simmer a few 
minutes, and can immediately. 

Canned Tomatoes. 

Pour boiling water over the tomatoes, skin them, drain off all juice, 
put in a kettle, and let them slowly come to a boil. Let boil for ten 
minutes, then dip out half the liquid. Put the boiling tomatoes in 
cans, and seal quickly. 

Canned Corn. 

As prepared at the factory in Maine. Procure quart tin cans. Cut 
the corn from the cob while young and tender, and pack it in the can 
as tightly as possible,- Make a hole in the center of the cover, and 
seal it on the can. Place this in sufficient boiling water to just come 
to the top of the can, boil one-half hour, and seal the opening in the 
cover. 



Canned Pumpkin, 

Peel, scrape out the inside, cut into small pieces, and put into a ket- 
tle with about },{ pt. water. Boil, and stir occasionally. When tender, 
set on the back part of the stove and simmer until quite dry. Put into 
glass cans and seal. Is much nicer than dried pumpkin, and ready for 
use at any time. 

Peach Butter. 

Put your peaches in a kettle and boil soft. Put in half their weio-ht 
of sugar, and boil, stirring diligently, for twenty minutes. Put in the 
same quantity of sugar again, boil for two hours slowly, spice to taste, 
strain through a colander, put in jars, cover, and set in a cool place. 

Apple Butter. 

Boil down new cider to >^ its original quantity, pare, core, and slice 
juicy, tart apples, and i)ut as many into tlie kettle with the cider as it 
will cover. Let boil, stirring carefully to prevent scorching. When 
boiled soft, drain out witli a ladle. Put more apples in the cider and 
boil in the same way. Repeat this till the eider is too much reduced in 
quantity to permit it; then pour togetl\er and boil down to about 
}i the quantity, and spice to taste. It will keep well in stone iars or 
tubs. 

Preserves. 

To take 1 lb. sugar to 1 pt. fruit is a safe rule. The syrup should 
be skimmed carefully, the fruit thoroughly cooked, and when set away 
the jars should be covered air-tigbt and placed in a cool, dark place. 

Preserved Quinces. 

Peel, core, and drop into cold water to preserve color and form 
Take 1 lb. sugar to 1 lb. fruit. Make syrup of the sugar with 1 pt 
water to I lb. sugar. Boil fast, drop in the fnnt and continue to boil 
tdl the fruit is cooked soft, strain out, and boil down the syrup till the 
water has boiled out; then pour over the fruit, can, or seal in jars. 

Peaches and Pears 
may be preserved in the same way, either whole, halved, or quartered. 

Preserved Cherries. 
The fruit may be stoned or not, as preferred. Take sugar in the 
proportion of % lb. to 1 lb. fruit. To every pound of the sugar use 
K pt. water. Let it warm and thoroughly disscjlve the sugar, add the 
fruit, and let all boil fast for twenty minutes, or until it begins to jelly 
Put in jars or cans hot. Put paper over the t .p and paste it down 
around the'edges, then seal or cover closely. Set in a cool, dark place. 

Preserved Citron. 
Cut thin slices, boil until tender and clear, drain off, drop in cold 
water. Make a syrup of 1 11). sugar to 1 lb. citron. Put a small piece 
of ginger root in the .syrup, boil till clear, then drain the fruit from the 
cold water, drop into the boiling syrup. Let boil for five minutes. If 
preferred, 1 lemon can be added to H doz. citrons. 



466 Br>Bi^i;PASii, DiNMEr? and Supper. 



Jellied hr\^ Jkir|^. 



Use a porcelain or marbleized iron kettle for 
making jellies, or, indeed, any preserves. We 
would say, Give up the use of bell-metal kettles en- 
tirely ; but we know many housekeepers feel at- 
tached to the old-fashioned preserving-kettle, that, 
once bought, remains as good as new for years. It 
is really a simple matter to keep the bell-metal 
kettle clean and pure. But if the necessary care 
is not taken to thoroughly cleanse it, the old-fash- 
ioned "brass kettle" becomes an active poisoner. 
If it is used in preserving, scour well with sand. 
Set over the fire, and boil in it a cup of good vine- 
gar, and half as much salt. This makes a sort of 
muriatic acid, and by rubbing it well all over the 
surface, the kettle is thoroughly cleansed from poi- 
sonous oxide. Wash in clean, hot water, and use 
at once. When you pour off your syrup from the 
kettle, wash quickly before returning it or the 
fruit to the kettle again. In this way you may 
use the bell-metal kettle with as much safety as 
the expensive, because frail, porcelain kettle. 

Do not use brown sugar for preserves or jellies. 
The color is rendered dark in that way, and fer- 
mentation is more likely to occur from impurities 
in the sugar. Jellies and jams should, be put in 
china jars or jelly-glasses, and covered closely with 
thick paper or metal covers, A piece of tissue pa- 
per just fitting into the top should first be placed 
over the preserves, then the cover fastened tight. 



JELLIES AMD <?^AMS. 4Q7 



If paper is used, it should be pasted firmly around 
the outside of the glass and fastened with an elas- 
tic band. The jars and glasses, after filling, should 
be set in a cool, dry dark closet. If the jelly is 
not firm enough to suit, the water may be evapo- 
rated by setting in the sun with window-glass 
over them. Take the glass off occasionally and 
wipe away the moisture. This will soon render 
it firm without boiling over, which may injure 
the flavor, and is sure to darken the color. 

Apple Jelly. 

Pare and core any acid apple, put in a pan, cover with water, and 
boil slowly until soft. When cold, strain through a jelly-bag or cloth 
and add 1 lb. white sugar to 1 pt. juice. Boil to nearly % the quan- 
tity, and occasionally skim. 

Crab-Apple Jelly. 

Boil the fruit until perfectly tender, pour into a jelly-bag or coarse 
hnen towel, strain out the juice and boil twenty minutes, during which 
time occasionally skim. Then for every pint add 1 lb. sugar. When 
clear, and of the desired consistency, put into tumblers or cans. 

Currant Jelly. 

Prepare 4 qts. currants, add 1 qt. water, and boil until tender 
Strain and boil fifteen minutes, .skimming occasionally. For each pint 
of juice now add 1 pt. sugar. Boil a few minutes longer and pour into 
tumblers. 

Grape Jelly. 

Select grapes that are not quite ripe. Put into a kettle with water 
to about half cover the fruit. While heating bruise the grapes with a 
potato-masher. Strain them through a sieve. Boil the juice fifteen 
minutes, then add 1 lb. sugar to 1 pt. juice, and boil five minutes 
bkim well and can. 

Apple Jelly. 

Pare, core, and slice juicy, tart apples, put in cold water sufficient to 
cover them, boil to a puli), and strain through cheese cloth. Then 
boil 1 qt. at a time with 3 lbs. white sugar for twenty minutes. Pour 
into your glasses, and set in a light place till it is cold. Repeat this proc- 
ess with all the juice. You can still use the pulp for sauce or pies. 

Grape Jelly. 

Select grapes net too ripe, or they will not jelly so readily. Stem 
them and squeeze through a jelly-bag. Boil 1 or 2 qts. of juice at a 



468 Bl^EAI^PAST, DINNEI^ AND SUPPEI^. 

time, allowiug not quite 2 lbs. white sugar to 1 qt. juice. Boil fifteen 
minutes alone, then add the sugar and boil five minutes longer. Four 
into glasses. The jelly will be firm if the grapes are not too ripe, and 
the color will be good. 

Lemon Jelly. 

Squeeze out the juice of 3 lemons, grate the rind of two, add 1 cup 
sugar, 2 tablespoons butter, and the beaten yelks of 2 eggs. Beat to- 
gether thoroughly, put over the fire and stir till thick. Pour into 
molds for use. 

Currant Jelly. 

Pick the currants when just ripe, stem them, and put in a stone 
jar. Set on the stove and warm, crush them with a wooden or silver 
spoon; when well warmed, squeeze through coarse cheese cloth into a 
porcelain or marbleized iron kettle. Put in 1 lb. white sugar to 1 pt. 
juice, boil fast for twenty minutes. No need to test the jelly, as it is 
certain it will be firm and of a good color if the currants are not too 
ripe. This is excellent. 

Currant Jam. 

Use the above recipe, excepting that the currants should not be 
strained, only crush well in the jar. 

Gooseberry Jam. 

To 1 qt. ripe or nearly ripe gooseberries, add 1 pt. white sugar, crush 
with a wooden or silver spoon, and boil together fast for three quar- 
ters of an hour. Put into jars and cover with paper. 

Rhubarb Jam. 

Cut the rhubarb into small pieces, put in sugar pound for pound, and 
let it set in a porcelain kettle or stone jar for twelve hours. There 
will be quite a quantity of syrup collected; pour this off and boil till 
it thickens slightly, add the rhubarb and boil together for twenty min- 
utes. Put in glasses or china jars as you would jelly. It keeps well 
and is very nice. You may flavor with lemon if you like. 

Raspberry Jam. 

Put 1 lb. sugar to 1 lb. red raspberries. They should not be too 
ripe. Crush well in a preserving-kettle. If you add a little currant 
juice, the flavor will be improved. Boil slowly for half an hour, or 
until it will jelly. Put in small jars and cover with paper, tying it 
down carefully around the top. 

Quince Jam. 

Select fine yellow quinces, add only enough water for safety, and boil 
slowly till the fruit will break easily. Pour off the water, crush with a 
spoon and press through a colander to remove cores and seeds. Add 
I lb. best white sugar to 1 lb. fruit, and boil for one-half hour, stirring 
often. Put in jars and seal. 



(sONPEGnilONBI^Y. 469 



Orange Marmalade. 

Boil fi orauges aud 4 lemons in water for three hours. Takj out, 
and open the fruit. Remove the seeds, but preserve all the pulp and 
juiee, chop the rinds in small pieces and add to the juice and pulp. 
Boil for fifteen minutes, then add 4 lbs. sujrar to 3 of the pulp, and boil 
till clear. Put in jars aud cover. Very nice. 



i^ <3onfectionery. ^ 



Candy. 

Put 1}{ pts. water to 3)^ lbs. sugar. Add 1 teaspoon cream tar- 
tar to prevent grauulatiug. Boil fifteen minutes, and the water will be 
eliminated, and the sugar be in a dissolved state. At this degree of 
heat, rock candy is made by letting the syrup cool. It crystallizes on. 
the sides of the vessel. Bring the syrup to a higher degree of heat and 
test it. It will thread from the ladle. Most candy is manufactured 
from the sugar when ht this degree. It requires care to keep it from 
scorchiug, which would rentier it unfit for use. Candy is best tested by 
dropping from the ladle into cold water. If it becomes hard and brit- 
tle, it should be removed from the fire. 

Molasses Candy. 

Put into a kettle 1}4 l^s. light-brown sugar, and }4 ^^^- 'white, 1 pt. 
New Orleans molasses, and 3<j pt. water. Boil slowly for about twenty 
or twenty-five minutes, and test by dipping a splint or spoon first into 
the candy, then into cold water. If brittle, remove from the fire, stir 
in 2 oz. well-washed butter or }{ teaspoon soda, and pour all on a 
grea.sed tin. When tlu; candy begins to harden around the edge, turn it 
in toward the center, and when cool enough to handle, pull with the 
hands until it becomes white. 

White Candy. 

Put into a kettle 1% lbs. white sugar, ^4 pt. water, and 3-2 teaspoon 
cream tartar. Boil over a quick fire, and carefully watch that it does 
not burn. Test as ai)ove, and when sufficiently brittle to snap off, pour 
into a buttered tin, and proceed as in the above recipe. Before com- 
mencing to pull the candy, drop on some flavoring of lemon or vanilla. 

Fruit Candy. 

Cut a few figs in two, and tastily ariange on a buttered tin, expos- 
ing the seeds as much as possible. Add a few raisins, some walnut 
and almond meats, and an occasional date with the stone removed, 
Brazil nuts cut into lengthwise pieces, a few red cinnamon imperials, 
and some thinly-sliced cocoanut. Put into a kettle 23.2' lbs. white 
sugar, 1 teaspoon cream tartar, and p-^ pt. water. Boil until brittle 



470 Bl^EAI^PASHT, DlKNEI^ AND SUPPEI^. 

when tested, and pour over the fruit and nuts. Do not stir the sugar 
while boiling, or scrape from the kettle when pouring out. 

Peanut Candy. 

Into a kettle put !}■{ lbs. brown sugar, and 1 pt. water. Boil until 
it snaps when tested. Add 2 oz. butter, % lb. peanut meats, and pour 
into a greased tin. When partially cold, cut in sticks with a stiff, 
sharp knife. 

Cocoanut Candy. 

Put into a kettle 2)^ l^s. white sugar, 1 teaspoon cream tartar, and 
% pt. water. Boil a few minutes and test. If of a proper consistency 
to roll into a soft ball, remove from the stove, and stir until of a 
creamy appearance. Add 3^ lb. desiccated or 1 grated cocoanut, thor- 
oughly unite with the candy, and pour into a greased tin. 

Everton Taffy. 

Put 2X ll^^s. light-brown sugar into a kettle, add ^{ pt. water, and 
boil until it can be rolled into soft balls. Add 6 oz. washed butter and 
boil again until it snaps when tested. Flavor with a little lemon es- 
sence, and pour into greased tins. When nearly cold, mark off into 
about 2-in. squares. 

Butter Scotch, 

Put into a kettle 1 lb. granulated sugar and % pt. water. Boil until 
brittle, and add 3^ lb. nice, fresh butter that has been washed. Boil 
again until brittle, and pour out in greased tins. When cool, mark off 
in 2-in. squares. 

Raspberry Taffy. 

Granulated sugar, 3)-^ lbs., 1 teaspoon cream tartar, and l}^ P^s. wa- 
ter. Put all into a kettle, boil until brittle, and add 3^ lb. raspberry 
jam. Boil again until brittle, and pour into oiled tins. 

Cream Caramels. 

Take 2 lbs. sugar, 1 pt. sweet milk, I cup molasses, i^ cup good but- 
ter, and 3^ teaspoon soda. Boil until stiff as wax, pour on a slab, 
and cut in squares. 

Chocolate Caramels. 

Put into a kettle 1 lb. granulated sugar, and 1 pt. water. When it 
boils, gradually add 3^ pt. cream; stir in 2 oz. fresh butter, and 3^ lb. 
chocolate dissolved in a little water. Boil until it snaps when tested, 
and pour into greased tins. When nearly cold, mark off in 1-in. squares. 

Maple Sugar Caramels. 

Maple and yellow sugar, of each 13^ lbs. Boil until it snaps when 
tested, and slowly add 3i pt. cream. Boil until brittle, add }{ lb, but- 
ter, and boil again until brittle. Pour into greased tins, and when 
nearly cold cut into squares. 



(qonpsgoiiombi^y. 471 



Cocoanut Ice. 

Granulated sugar, 3^ lbs., 1 teaspoon cream tartar, and 1}^ pts. 
water. Put all into a kettle and boil about twenty minutes. Remove, 
and stir until it has a creamy appearance. Thoroughly unite 1 grated 
cocoanut, and pour into a greased i)an. 

Almond Hard-Bake. 

Boil 1% lbs. brown sugar with X pt- water until brittle. Lay 1 lb. 
split almonds on a greased tin, over which pour the syrup, and let cool. 

Cocoanut Hard-Bake. 

Same as the above, substituting 1 thinly-sliced cocoanut for the al- 
monds. 

Lemon Candy. 

To S}4 lb. fine white sugar add IX pts. clear water, and 1 teaspoon 
cream tartar. Boil until it is brittle, testing occasionally by dropping 
in cold water. Pour in a shallow pan that has been well buttered. 
When cool enough to work, add 1 teaspoon tartaric acid, crushed fine, 
so there are no lumps, and the same quantity of extract of lemon. 
Work well into the mass, so that it will be clear, and the candy trans- 
parent, and cut into squares. Any flijvor may be added instead of 
the acid and lemon, to make any other candy, as pineapple, straw- 
berry, rose, etc. 

Caramels. 

To 3 lbs. sugar add }4 cup fresh butter and 13^ cups cream. Boil 
over a quick fire till brittle when tested in cold water. Pour into shal- 
low pans, and when cool enough, cut into the shape desired. 

Molasses Candy. 

Take }4 pt- New Orleans molasses, 1 lb. sugar, 2 tablespoons good 
vinegar, and butter the size of an egg. Boil without stirring till it 
stilfens when dropped in cold water ; add 1 teaspoon soda, stir in well, 
and pour on buttered pans. When cool enough, pull into sticks. 

Butter Scotch. 

Unite 2 lbs. brown sugar, J^ lb. butter, 1 tablespoon vinegar, 
1 teaspoon soda, and }4 cup water. Boil together for forty min- 
utes without stirring. Drop into cold water to test. If brittle, take 
it off. Pour into pans, and cut in squares when cool enough. 

Cream Candy. 

Dissolve }{ oz. white gum arable in 13^^ pts. water, add 3)^ lbs. 
white sugar and 1 teaspoon cream tartar. Before it boils brittle test it 
by dipping a little out with a perforated skimmer. If it looks feath- 
ery as it drops through the holes, it is sulliciently cooked. Take off 
the fire and beat against the dish with a spoon, add flavor desired. For 
chocolate candy, stir in the chocolate grated tine, as the candy is cool- 
ing. If you wish to make cocoanut, add the cocoanut in the same 
way, and stir till cold. 



472 



Bi^EAi^PAsm, DiriNEr> and suppsr?. 














y jw ) 



^ T is an undisputed fact, that in the past, 
too little attention has been given to the 
question of wholesomeness in the prepara- 
*^^P tion of food, the main effort having been 

?to please the palate. The present genera- 
tion, however, has witnessed a great change 
± in this respect, and what is commonly 
known as the "health reform" has accom*- 
plished very much in the correction of dietetic 
errors, and led to a revolution in many house- 
holds, with most excellent results upon the "health 
of their inmates. Physicians, of all schools, are to 
be found giving good advice upon this important 
subject, and instead of confining their efforts to 
prescribing the dietary of the sick, often advise 
preventive measures by the banishment of hurtful 
articles of food from the tables of those who con- 
sider themselves in good health. 

Doubtless the subject of dietetic reform has 
sometimes been brought into disrepute by ex- 
tremists, who have taken radical positions or made 
radical moves in changing their habits, with pos- 
itive injury to themselves, when a more moderate 
course would have been beneficial and every way 
wiser. This, however, should not stand in the 
way of those who would derive the benefits which 
are unquestionable, and which a change of diet, 



F)YGIEMI6 ^OOI^ERY. 4-^3 



more or less L,rradual, would confer upon the true 
reformer. 

The underlying- principle of dietetic reform is 
the banishment from the dietary, of all articles of 
food that are positively hurtful, and of all sub- 
stances that are not in themselves nutritious, but, 
on the contrary, are irritating and harmful. Just 
how much allowance should be made for the 
present perverted condition of humanity, and the 
practices of generations in the past, is what con- 
stitutes the debatable ground between radical veg- 
etarianism and conservative health reform. As 
elsewhere stated in this work, the logic of vege- 
tarianism is irresistible, and the only answer that 
can be made to it is the fact that long ages of 
persi.stency in flesh-eating have so changed the 
constitution and disposition of the race that the 
habit has become second nature. There are many 
living exponents and exemplers of vegetarianism, 
however, who demonstrate the efficacy of the sys- 
tem in their own cases, while many others have 
doubtless received positive injury in changing from 
an animal or mixed diet to one wholly vegetarian 
in its composition. It is well, therefore, to move 
judiciously in the matter of making radical changes, 
and perhaps this subject is worthy of especial 
notice, which we give it under the head of 

Change of Diet. 

Should the reader be desirous of adopting a 
strictly vegetarian diet, that is, one which shall 
exclude flesh meats in every form, the ease with 
which he can accomplish this task will depend 



474 BI^EAI^PASIP, DlHNBr? AND SUPPBl^. 

upon two conditions ; first, the amount of animal 
food to which he has been accustomed, and sec- 
ondly, the condition of his health when the change 
is attempted. We have known of instances in 
which a radical and sudden change has been made, 
with apparent positive benefit, and no injurious 
consequences, but this would doubtless prove the 
exception rather than the rule. If the digestive 
organs have become accustomed, by long habit, to 
certain kinds of food, they may not at first take 
kindly to a change of diet, even though the arti- 
cles substituted may be more nutritious, and in all 
respects more healthful in themselves. 

For illustration, a meal of vegetables, grains 
and fruits, simply prepared, while containing a 
greater amount of absolute nutrition than a plate 
of beefsteak and onions, may, to the stomach ac- 
customed to the latter, be less readily digested 
and afford less of real strength than the dish to 
which the system, by long use, has become more 
accustomed. The change, therefore, from an ani- 
mal diet to a vegetable, should not always be 
judged by its immediate results, while the system 
is getting acquainted, so to speak, with the newer 
articles of food. 

Another lesson to be derived from this fact, is 
the necessity of caution in making rapid or rad- 
ical changes from one to the other. The power 
of habit is strong, and a perversion of nature often 
becomes "second nature," so that the system re- 
fuses to recognize even the best of food, and in 
cases where a change is desirable or absolutely 
essential to the welfare of the individual, the 



F^YGIBNIG (gOOI^BI^Y. 475 

abused digestive organs must be educated to rec- 
ognize as a friend that which they are incHned to 
regard as an enemy. This proposition may seem 
novel to many, especially to those who have never 
considered the physiology of the digestive system. 
The process of digestion is controlled by what is 
called the ganglionic system, a collection of nerves 
which takes care of the function, and carries on 
the various processes without burdening the brain 
or will power, or calling into play the reasoning 
faculties. The presence of food in the stomach 
incites to action this system of nerves, and straight- 
way the fluids are secreted, the muscular contrac- 
tion is induced, and the work goes on without 
the exercise of the will, and, in good health, with- 
out our consciousness. Indeed, it has been truly 
said that a person in good health ought never to 
know of the existence 'of a stomach by any sen- 
sation which its presence ever imparts. 

This ganglionic system is unreasoning. The 
food to which the stomach has long been accus- 
tomed, it recognizes as a friend ; and for certain 
articles of diet, such as animal food, it secretes 
digestive fluid best adapted to take care of it. If, 
therefore, the diet be radically changed, there must 
be a change in the character of the digestive 
fluids. To do this is not always the work of a 
moment, nor of- a day, nor yet of weeks. Some- 
times it requires months for a sufficient change to 
be wrought on the part of the digestive system 
to enable it to make the best use of even the 
very best of food. Hence we often hear the com- 
plaint of some who try certain articles of food, 

30 



476 Bl^BAIi[PAS)Il, DIMMBI^ AND SUPPEI^. 

recognized as wholesome and nutritious, that they 
"don't agree with them," which really means that 
the stomach does not " agree " with the food. 

The appetite is too often the guide in this mat- 
ter, and an effort of the will may conquer where 
yielding to the claims of the palate will make the 
attempt to reform forever ineffectual. 

Taking it for granted, then, that the reader of 
this department wishes to make the change, or 
has already done so, we purpose to give directions 
for the preparation of food which may be regarded 
as hygienic, not in the most radical sense of that 
term, but as accepted by the conservative school 
of dietetic reformers. Many of the recipes given 
elsewhere in this book are of this class, and may 
readily be distinguished as such by the critical 
reader, but for the benefit of those who would 
prefer a collection of hygienic recipes, we give a 
large variety in this department. 



^^^^1^"^ B K E m B 





The main dependence of a hygienic table is 
good, wholesome bread. Elsewhere in this work 
(pp. i6 and 326-330) the subject of bread-making 
receives due attention, especially the production of 
leavened or fermented bread, which by many is 
regarded as sufficiently wholesome for the daily 
needs of life. The bread of " health reform, " 
however, is of the unleavened variety, and when 
well made is palatable and wholesome, but if 



Br?BAD. 477 

poorly made, it is indigestible and absolutely worse 
than fermented bread. 

And in this connection it may be proper to say 
a word relative to the necessity of patience and 
perseverance in acquiring a knowledge of the 
science of hygienic cookery. Under the old-fash- 
ioned methods of cooking, a woman was not con- 
sidered an expert until she had obtained experi- 
ence by long practice. Nor did she despair if 
failure succeeded the first, second, third, or fourth 
trial ; but persevered, knowing that others had 
succeeded, and therefore she might. Neither was 
she willing to slight the work. If her bread de- 
manded care and attention, she bestowed it. If 
hard labor at the kneading board was a requisite 
of success, she cheerfully toiled, that nothing 
should be lacking on her part to make her cook- 
ery satisfactory to her family, or to visitors. 

Success in hygienic cookery calls for just the 
same elements of patience and perseverance, and 
no more. Too many are willing to give up with 
one trial, forgetting that long, and sometimes 
wearisome and perplexing, effort was expended in 
learning to cook in the popular way. If they 
could but realize that the health, and even the 
life, of those for whom they are preparing food, 
depends upon the manner in which it is done, the 
work would teach its own lessons of patience and 
perseverance. 

The following bread recipes have stood the test 
of time, and have become standard. A portion 
of them are radically hygienic, discarding all con- 
diments and seasonings. The cook may use dis- 



478 Bl^BAI^PAS)It, DlNNBI^ AMD SUPPEI^. 

cretion in following these, and if a little salt or 
sugar is demanded, it may be added. In many 
cases, part milk may be used where water only is 
given, especially in "gems" or soft biscuit. 

Premium Bread. 
Mix unbolted meal of any grain preferred, or of a mixture of 
two or more kinds in any proportions which may be preferred, 
with pure water, either cold or hot. If cold water is employed, 
the meal and water should be mixed to the consistency of thick 
batter ; then beaten or stirred a little with a spoon or ladle to in- 
corporate more atmospheric air ; after which, more meal is to be 
added, until the mass becomes as stiff a dough as can well be 
kneaded. Knead the dough a few minutes (and the more the 
dough is kneaded, the more brittle and tender the bread will be), 
cut into pieces or cakes half an inch or three-quarters of an inch 
in thickness, and. about two inches in diameter, and bake in a 
quick oven — as hot as possible without burning the crust, which 
must be carefully guarded against. It is better to moderate the 
heat of the oven a little after three or five minutes. 

If hot water is used, it should be boiling hot, and the meal and 
water stirred together very quickly with a strong spoon to the 
consistency of dough not quite so stiff as that for ordinary loaf 
bread made of fine flour. It is then to be cut into pieces or 
cakes, and baked as above. Either form of bread may be made 
into larger or smaller cakes, or into loaves of any convenient size 
to bake, and baked in a gas, wood, coal, or kerosene stove, or in 
a brick oven ; and the crust be rendered as soft and tender as may be 
desired, by enveloping the cakes or loaves a short time in wet 
cloths immediately on being taken from the oven. The small cakes, 
when made with hot water, will soon become as tender as even 
the toothless can desire, by being kept in a covered earthen crock ; 
or they may be rendered as hard and solid as the soundest teeth 
can require, by leaving them uncovered and in a dry place. 

The above may be converted into an excellent fruit cake by the 
addition of dates, raisins, figs, or other sweet fruits, in quantities 
to suit the taste. 

Hard Biscuit. 

Make a batter by stirring graham flour into boiling water, pre- 
cisely the same as for graham pudding. When cool, add sufficient 
flour to mould, and knead thoroughly — the more the better — and 



Bilbao. 479 

roll to the thickness of three-fourths of an inch. Cut into cakes 
of any form desired, but not too large. Thoroughly dust the bak- 
ing pan Avitn dry flour to prevent sticking, and bake in a quick 
oven until well done. Graham pudding left over from a previous 
meal may be converted into hard biscuit as above. 

" Drum-Sticks." 

Upon meal from any kind of grain, pour boiling waier, making 
a stiff dough. Take upon a kneading board, and work in dry 
flour. Roll into a round form, from half an inch to two inches in 
diameter, and three or four inches long. Lay in a baking pan, 
previously dusted with dry meal, not allowing them to touch each 
other, and bake in a hot oven. The diameter of the rolls may be 
governed by the experience of the cook. Beginners will do well 
to commence with a small size, and increase the diameter as they 
acquire skill in baking. 

Note. — In the manufacture of bread it should be remembered 
that where boiling water is used it does not mean simply water 
that has boiled; but the water should be at the boiling point. 
Much depends upon this. It is also true, as a general rule, that 
only a little kneading makes wheaten bread tough, but a good 
deal makes it tender. 

Graham Gems. 

Into cold soft water, or equal parts of milk and water, stir a 
sufficient quantity of graham flour to make a batter of about the 
consistency of that used for ordinary griddle cakes. No definite 
rule as to proportions can be given, as the absorbing property of 
various kinds of flour differs considerably. If the batter is too 
thin, the cakes will be clammy and "hollow ; if too thick, they will 
be somewhat heavy. Have the cast-iron bread pan "sizzling" 
hot, and drop the batter into the cups with a spoon, filling them 
even full. The oven should be very hot when they are first put 
in to bake, and then allowed to cool a little so as to prevent their 
scorching. If the batter is beaten ten or fifteen minutes with the 
mixing spoon, it will make the cakes lighter and better. 

This article of bread, familiarly known as "gems," is easily 
made, palatable to nearly all tastes, and agreeable to most stom- 
achs, although not equal in healthfulness to the "premium 
bread, " or hard biscuit. They may be, and often are, rendered 
unwholesome and indigestible by too freely greasing the pans in 
which they are baked, thus incorporating a large portion of burnt 
grease into the under crust, and rendering them more objectiona- 
ble, in our opinion, than fermented bread. This may be avoided 



480 Bl^BAI^PASm, DlMNEI^ AND SUPPBI^. 

in a measure by only slightly greasing the pans, and entirely ob- 
viated by using no grease at all, heating the pans very hot before 
dropping the batter into them. The pans should not be washed 
after using. If immediately put away in a clean place, they will 
not require it. We know of several successful cooks who never 
grease the pans, and make as good "gems" as we ever ate. 

Batter Bread. 

The above-described batter may be baked in any kind of a 
dish, where the iron pans are not to be had. The baking pan or 
dish should be dusted with dry meal, and the batter poured into 
it in a thin sheet, not over a half inch thick, and baked in a hot 
oven. 

Snow Cakes. 

Take one part of Indian meal and two parts of dry snow ; or, 
if the snow be moist, use equal parts of meal and snow ; mix well 
in a cold room. Fill the pans rounding full, and bake immedi- 
ately in a very hot oven. This makes an excellent cake. 

Snow Bread. 

Put the meal or flour into a large bowl, and add twice or three 
times its bulk of snow. Stir thoroughly with a strong spoon. 
When well mixed, it appears like so much dry meal or snow. 
Try a little of the mixture on a hot stove or griddle ; if too dry, 
add more snow; if too moist, add meal. When just right, pour 
the mass into a pan, rounding it up in the middle about two 
inches thick, and cook from twenty minutes to half an hour in a 
full heat. A hot oven is absolutely necessary to insure success. 
The dough will settle about one half, in cooking, but the bread 
will be peculiarly light and beautiful. 

Fine-Flour Biscuit. 

Stir bolted flour into water, making a batter somewhat stiffer 
than for soft biscuit, and beat with the spoon ten minutes or 
longer — the more the better. Bake in the iron pans, taking care 
not to have the oven too hot, as they burn more easily than the 
graham. These are nicer than any soda biscuit, and vastly more 
wholesome. 

Wheat- Meal Crisps. 

Make a verp stiff dough of graham flour and cold water ; knead 
thoroughly, roll very thin, and bake from ten to twenty minutes 
in a hot oven. Excellent for dyspeptics. 



Bl^EAD. 481 

Oat-Meal Crisps 

May be made in precisely the same way, by substituting finely- 
ground oat meal for the wheat meal. This is a favorite cake with 
the Scotch. Other kinds of meal may be used, or a combination 
of two or more. 

Graham Crackers. 

The dough for hard biscuit is rolled thin, and baked until all 
the moisture has evaporated. The latter part of the baking should 
be in a slow oven. A brick oven is best. 

Breakfast Rolls. 

Sift a pint and a half of good whole-wheat flour into a bowl, 
and mix wi,h \t a cup of rich milk which has been set on ice for 
half an hor.r or made very cool in some other way. Pour the 
milk into the flour very slowly, a few spoonfuls at a time, mixing 
it with the flour as fast as poured in, allowing no pools to form 
to make the dough sticky, A little salt may be added to the 
milk before mixing with the flour, if the bread cannot be relished 
without it. Mix the dough stiff" enough so that it will not adhere 
to the kneading-board, and knead it very thoroughly for at least 
a half hour, or until \i becomes sufficiently elastic to resent a 
poke of the fist, and springs back to its original shape itself. The 
dough should be mixed quite stiff ; if too soft, it will be moist 
and clammy. The amount of flour necessary will vary with the 
quality, but three times the amount of liquid used will usually be 
quite sufficient for mixing and dusting the board. When thor- 
oughly kneaded, divide into two pieces, and roll each over and 
over with the hands, until a long roll is formed of about one inch 
in diameter ; cut this into two inch lengths, prick with a fork, 
and place at once in tins far enough apart so that they will not 
touch each other when baking. Each roll should be as smooth 
and perfect a# possible, and with no dry flour adhering. The rolls 
murt not be allowed to stand after being moulded, but as a tinful 
is formed, they should be placed at once in the oven, which 
shoi.'d be all ready and of the proper temperature. About twenty- 
five minutes will be required to bake well. When done, spread 
on the table to cool, but do not pile one on top of another. 

Very nice rolls are made in the same manner, using ice-cold 
water instead of milk. They are more crisp than milk rolls, and 
are preferred by some. Soft water only should be used in making 
them, as hard water is apt to make them tough. 



482 Bl^EAI^PASJH, DlNMEI^ AMD SUPPEI?. 

Beaten Biscuit. 

Into a quart of wholewheat flour mix a large cup of thin sweet 
cream in the same manner as for breakfast rolls. The dough must 
be very stitf, and rendered soft and pliable by thorough kneading 
and pounding with a mallet for at least a half hour. When well 
worked, the dough will appear flaky and brittle, and the pulling 
of a piece off the dough quickly will cause a sharp, snapping 
sound. Mould into small biscuits, making an indenture in the cen- 
ter of each with the finger, prick them well with a fork, and 
place in tins with quite a space between each, and put at once 
into the oven. The oven should be of the same temperature as 
for rolls. If either biscuit or rolls are "sad" inside when 
cold, they were not well baked, as they should be light and ten- 
dei\ Both the rolls and beaten biscuit may be made of graham 
flour, if preferred, instead of whole wheat. 

Breakfast Puffs, or Gems. 

To one and a half cups of cold milk, add one well-beaten egg, 
salt if desired, and two cups of whole-wheat or graham flour, or 
sufficient to make a batter thick enough not to settle flat when 
put in the irons. The lightness of the puffs depends upon the 
quantity of air incorporated into them, and in order to get in as 
large an amount as possible, the flour should be added very 
slowly, only a little at a time, and the mixture beaten very thor- 
oughly and continuously, not by stirring round and round, but by 
dipping the spoon in and partially lifting it out very swiftly and 
quickly, making as many bubbles of air as possible. It should 
take from five to ten minutes constant beating thus before the last 
of the flour is added ; then the mixture should be turned at once 
into hot gem-irons and baked in a quick oven. The beating must 
be continuous from the beginning in order not to allow any of the 
air to escape, and the flour should be measured, the egg well- 
beaten, the oven hot, and the gem-irons heating before commenc- 
ing to put the mixture together. Unless the irons are hot, so 
much air will escape before they are heated enough to form a 
crust on the bottom and sides of the cakes that they will not be 
light, but the irons should not be hot enough to burn the batter. 

Corn Puffs. 

One cup of cold mashed potatoes and one cup of milk, rubbed 
through a colander or sieve to work out all lumps ; add the yolk 



Bi^EAD. 483 

of a well-beaten egg, and then stir in slowly, beating well as for 
breakfast puffs, one cup of corn meal ; add lastly the white of the 
egg beaten to a stiff froth, and bake at once in heated geiTi-irons. 
A little salt may be added to the batter if desired. Wheat flour 
may be substituted for potato if preferred, in which case it should 
be mixed with the cornmeal before adding to the mixture. 

Rye-and-Indian Bread. 

Take one part rye meal, or coarse wheat meal, and two parts 
corn meal ; pour boiling water over the corn meal, and stir it till 
the whole is sufficiently wxt to work in the meal without adding 
any more water, and then, when about milk warm, w^ork in the 
meal. Should the dough be too stiff, add as much warm, but not 
hot, water as may be necessary ; bake in a round iron dish from 
three to five hours. This bread, w^licn new, or a day or two old, 
may be sliced and toasted ; it is very sweet and wholesome. The 
crust is apt to fall off; this may be wet in water and put in a 
stone jar with some moderately tart apples, peeled and sliced, 
nicely covering the apples with the crust ; then add a litlle water, 
and cover the dish with a tightly-fitting cover ; set it on the stove 
till the apples are cooked, and then take the crust off into plates ; 
sweeten the apples to suit the taste, and spread it over the crust. 
This is an excellent dish, if care has been taken to prevent burn- 
ing the crust. 

Corn Cake. 

Pour one quart boiling water on one quart corn meal, and stir 
quickly. Wet the hands, and form the dough into small round 
cakes one-half an inch thick. Bake in a hot oven. The addition 
of a few raspberries, hucklebeiTies, or any sub-acid fruit, is a de- 
cided improvement. Sweet apples, chopped fine, are also excel- 
lent. 

Corn-Meal Gems. 

Make a batter of corn meal and water, and let it stand over 
night. In the morning beat a few minutes, and bake in the gem 
pans in a quick oven. 

Another Method. 

Pour boiling water on the meal, and make a thick batter. Bake 
as above. 



484 Bi^EAi^PAsn^, DiNNEr? and SUppbi^. 

Johnny Cake. 

The batter above described, baked in a common baking pan, or 
before the fire on a board, constitutes the old-fashioned jolmny cake. 

Rye-and-Indian Bread. 

Two parts rye meal and one part corn meal, mixed with cold 
water, until as stiff as can be easily stirred with a spoon. Beat or 
stir with the spoon ten or fifteen minutes. Bake in the iron pans 
in a moderate oven. 

Yankee Brown Bread. 

Take equal quantities of rye and corn meal, and mix with wa- 
ter, making a dough that can be kneaded. Work with the hands 
until it loses its stickiness, and will readily cleave from the fingers. 
Let it stand several hours, or over night, and bake in loaves, in 
covered dishes, in a moderate oven, from three to five hours. Or, 
it may be steamed three hours, and baked one. Coarsely-ground 
meal is better than fine for this kind of bread. 

W's. Brown Bread. 

One and one- half cups graham flour, one and one-half cups In- 
dian meal, one-half cup molasses, pinch of salt, level teaspoonful 
soda Mix in cold water a little thicker than pancake batter. 
Steam two and one-half hours, bake one-half hour. 

Potato Bread. 

Boil and mash meaiy potatoes. Add twice their bulk of graham 
flour, and mix with water sufficient to knead on the board. Bake 
in any desired form. 

Leavened Graham Bread. 

Into three pints of -warni water, stir graham flour sufficient to 
make a batter about as thick as can be well stirred with a spoon. 
To this, add two large sjooonfuls of hop yeast. Cover and set in a 
warm place to rise. When light, stir again, and let it rise the sec- 
ond time. This will make two ordinary loaves of bread. Put into 
tins, and set in a warm place about ten minutes, or till it begins 
to rise the third time. Bake about one hour. 

Note. — If mixed too thick, the bread will be dry and hard ; or 
if it gets too light before baking, it is not so good ; but made just 
right, it will be nearly as fine grained and spongy as the best fine- 
flour bread. 



Bi^EAD. 485 



Another Method. 

Pare six or eight good-sized potatoes, and boil in about a quart 
of water. When done, pour off the water and save it for mixing. 
Mash the potatoes thoroughly, and pour on them the water in 
which they were boiled, adding a little cold water or milk to re- 
duce the temperature to about blood heat. Add flour to make a 
batter, and a cup of yeast, mixing thoroughly. Allow it to rise 
from four to six hours, or over night. Then make a stiff dough 
with graham flour, and mould thoroughly, the longer the better, 
taking care not to work in too much flour. Place in the tins, al- 
lowing it to stand forty to sixty minutes, and bake in a moderate 
oven about an hour. 

Still Another. 

To one quart of bloodnvarm water add fine flour enough to 
make a batter, and stir in one cup of yeast. Mix thoroughly, and 
allow to rise, and make a dough of graham flour, proceeding as 
above. 

Sv/eet Brown Bread. 

Take one quart of rye flour, two quarts of coarse corn meal, 
one pint wheat meal, half a teacupful of molasses or brown sugar, 
and one gill of potato yeast. Mingle the ingredients into as stiff 
a dough as can be stirred with a spoon, using warm water for 
wetting. Let it rise several hours, or over night ; then put it in a 
large, deep pan, and bake five or six hours. 

Graham Buns. 

Boil six or eight potatoes in about a pint of water. Mash them, 
and add the remaining water, with a teacupful of sweet milk, one 
of sugar, one of yeast, and one of raisins. The latter may be 
whole or chopped, as preferred, or Zante currants may be sul)sti- 
tuted. Make a batter somewhat stiiTer than for bread, and let it 
rise the same. Then stir in graham flour, and knead on the board. 
Form into balls the size of a hen's egg, and set to rise in a cool 
place. When sufficiently raised, bake about an hour. 

Rice Bread. 

To one pint of rice boiled soft, and two quarts of wheat meal, 
add a handful of Indian ; mix whh milk to make it mould like 
wheat bread, and ferment with yeast. 



486 Br?BAi^PAsrn, Dimmbi^ and Suppei^. 

Apple Bread. 
Boil to a pulp one dozen well-flavored, sweet, or moderately 
tart apples ; mix the fruit with twice its quantity of wheateu flour 
or meal ; ferment, and bake in the usual manner. This bread is 
very light, porous, and palatable. 

Milk Rolls. 
Make a batter of sweet milk, or milk and water, and graham 
flour, of about the consistency of griddle cakes. Bake in the iron 
pans in a quick oven. 

Farmers' Gems. 

At night strain miik into a basin. In the morning stir in the 
cream. Then stir in graham flour to a thick batter. Bake in 
gem irons in a quick oven. 

Cocoanut Bread. 

To each quart of graham flour add one tablespoonful of grated 
cocoanut, inore or less according to the taste. Mix as above, 
either with water, or the milk of the nut. 

Currant Bread. 

Take three pounds of flour ; one pound of raisins ; two 
pounds of currants; one pint and a half of new nailk ; and one 
gill of yeast. Warm the milk and mix it with the flour and yeast ; 
cover with a cloth, and set it by the fire. When risen sufficiently, 
add the fruit, and mould it ; then put it into a baking tin, or deep 
dish, rubbed with sweet oil, or dusted with flour ; after it has 
risen for half an hour longer, bake in a moderately hot oven. 

Flour and Potato Rolls. 

Take one pound of potatoes, one pound and a half of flour, 
two ounces of sweet cream, three gills of milk, and a small quan- 
tity of yeast. Boil and dry the potatoes ; r.i'x them with the 
cream, and half a pint of inilk ; then rub them through a wire 
sieve into the flour. Mix the remainder of the warm milk with 
the yeast, and add the mixture to the flour. Let the dough rise 
before the fire ; then make into rolls of any conveneint size, and 
bake in a quick oven. 

Whortleberry Journey Cake. 

Take one pint of whortleberries, one small teacupful sugar, one 
pint corn meal, one tablespoonful of flour. Wet the \vhole with 
boilmg water, and bake in small, round cakes in a hot oveii 
twenty minutes. 



Gl^AIKS AND CQUSHBS. 



487 








V^ 








•4< 




The various grains, especially those of the tem- 
perate zone, including wheat, corn, rye, oats, and 
barley, are among the most nutritious and whole- 
some foods that can be procured. Some of them 
contain all, or nearly all, the elements of nutrition 
required by the system, and as compared with 
flesh meats, are from two to three times as nutri- 
tious, pound for pound. Whole wheat, or that 
which has been ground but not separated, is in 
itself almost a perfect food, and therefore is held 
in high esteem by dietetic reformers. Those who 
desire to abandon the use of flesh meats will find 
the various grains an excellent substitute. Indeed 
the omission of animal food from the ordinary 
dietary, retaining only the common articles of 
^votatoes, vegetables, and. fine flour bread, would 
leave an exceedingly poor table, so far as nutri- 
tion is concerned. In this particular many have 
made serious mistakes, and the importance of this 
point will therefore be apparent to those who 
really desire to reform in the very best way. 

The grains are usually prepared for the table in 
the form of puddings or mushes. They may be 
whole, cracked, crushed, or ground, and the same 
grain, prepared in these different ways, presents 
quite a variety of dishes, with no little dissimilar- 



488 Br^BAKPASin, Dinnbi^ and SUppbf?. 

ity in taste. Thus whole or cracked wheat is 
quite a different dish from graham mush, both in 
appearance and taste. 

The most convenient method of cooking grains 
is by means of a double kettle or steamer. This 
obviates violent stirring, which is objectionable as 
tending to make a pasty compound, and also pre- 
vents "catching on," or scorching. 

When a double boiler cannot be employed, a 
kettle of water in which a tin pail may be sus- 
pended is a good substitute. The water in the 
outer kettle should be kept boiling, and should 
surround the inner kettle sufficiently to thoroughly 
cook its contents, but should not be allowed to 
boil into it. 

Excepting when the grains are previously soaked 
in water, they should be put into boiling water 
to commence their cooking. This is especially 
true of the fine meals. If graham flour is put into 
water below the boiling point, no amount of after 
cooking will remove the " raw " taste which is in- 
evitable. 

Pearl Wheat. 

Put half a pint of pearl wheat to soak over night in a quart of 
soft water. In the morning, drain off the water into the inner 
cup of a double boiler, and heat it to boiling temperature, then 
add the wheat slowly so as not to stop the boiling. Let the wheat 
'i-nl rapidly ten or fifteen minutes, stirring often ; then place with 
the same, in the outer cup, the water in which should be boiling, 
and leave it to steam about three hours. Remove the cover the 
last twenty or thirty minutes of the cooking. Pearl wheat may be 
cooked in the same manner and quantity of water without soak- 
ing, but must be steamed a longer time by one-third, and the 
grains are more apt to be crushed and pasty from the long-con- 
tinued cooking. 



Gl^AINS AMD ffJUSHBS. 489 

Crushed Wheat. 

Crushed or cracked wheat may be cooked in the same manner 
as pearl wheat by using four and one-half parts of water to one 
of grain. The length of time required to thoroughly cook it is 
about the same as for pearl wheat. If either the cracked or pearl 
wheat is desired for breakfast, it should be cooked the afternoon 
previous. In the morning, warm it by putting it into the inner 
cup of the double boiler, and placing that in the outer boiler of 
boiling water, where it will warm in a short time. Very little 
stirring will be required, and the grain will be as nice when thor- 
oughly warmed as when first cooked. If the double boiler is por- 
celain lined, or of pure granite ware, the grain can be cooked and 
left in it over night. 

Cracked Wheat Dessert. 

Cracked wheat, cooked according to the foregoing recipe, and 
turned into moulds till cold, makes a very palatable dessert, and 
may be served with sugar and cream or with fruit juice. Bits of 
jelly placed on top of the moulds in stars or crosses, give it a very 
pleasing appearance. The same is very nice served with fresh ber- 
ries in their season. 

Cracked W^heat Pudding. 

A very simple pudding may be made with two cups of cold, 
well-cooked cracked wheat, two and a half cups of milk, and one- 
half cup of sugar. Let the wheat soak in the milk till thoroughly 
mixed and free from lumps, then add the sugar and a little grated 
lemon peel, and bake about three-fourtlis of an hour in a moder- 
ate oven. If the oven is very slow, a longer time will be required. 
The pudding should be of a ci-eamy consistency when cold, but 
will appear quite thin when taken from the oven. It is best served 
cold. By flavoring the milk with cocoanut, a quite different pud- 
ding can be produced. Pearl wheat is quite as good for this pud- 
ding, and many prefer it. 

Samp. 

This is cracked corn, or very coarse hominy. As it usually 
comes to the purchaser, it needs thorough washing in two or three 
waters, to remove the hulls. It is cooked like th e cracked wheat, 
requiring about the same length of time. IL may also be cooked 
in a bag (allowing room to swell), suspended in a kettle of water, 
not allowing it to touch the kettle. 



4:90 Bl^BAI^PASW, DIMMBI^ AND SUPPEI^. 

Graham Pudding. 

Slowly stir into boiling water graham, flour, sprinkling it from 
the hand, until of the desired consistency. If thin, it is called 
mush • if thicker, pudding. Do not stir it after the meal is all in- 
corporated with the water, as it tends to make it sticky ; but it 
may cook slowly on the back part of the stove, until wanted for 
the table. May be eaten with any sauce desired. If served cold, 
it may be dropped into cups previously wetted with water, when 
taken from the kettle, and inverted in the saucers. 

Raisins, or fruit of any kind, may be added to this pudding, 

to suit the taste. 

Oat-Meal Pudding. 

Stir coarsely-ground oat meal into boiling water, in the propor- 
tion of one cup of meal to one quart of water. Cook from jne- 
half liour to an hour, stirring occasionally. 

Corn-Meal Pudding 

Is made precisely like the graham, and constitutes the favorite 
*' hasty pudding" of New England. 

Rye meal tnay be converted into oudding in the same way. 

Rice Pudding. 

Put one pint of plump "head rice," previously picked over 
and washed, into three quarts of boiling water ; continue the boil- 
ing fifteen or twenty minutes, Init avoid ;tirring it so as to break 
up or mash the kernels ; Lurn off the water ; set !t uncovered over 
a moderate fire, and steam fifteen minutes. 

Rice rea Lines a much less time for cooking than most other 
grains. A very good way to cook it, when one does not possess 
a double boiler, is to 30ak a cupful m a cup and a half of warm 
water for an hour, then add a cup and a half of milk to the rice 
and Avater, turn all into an earthen dish, and set into a covered 
steamer over a kettle of boiling water, and steam for ai hour. 
It should b^ stirred with a fork occasionally, for the first ten or 
fifteen minutes. 

If it is desired to cook rice very quickly, the best method is to 
put a cupful into five times as much boiling water, and boil rap- 
idly twenty or thirty minutes, till tender. Turn all into a colan- 
der, and thoi'oughlv drain tne rice, then Dlace it in a dish in a 
warm oven, where .t will keep hot, and dry off. Picking and 
lifting occasionally with a fork, will make it more flaky and dry. 



Sl^AlMS AMD (ii^USHES. 4g^ 

Hominy. 

This consists of very coarse corn meal, from which the fine 
meal has been sifted. It may be cooked like the cracked wheat, 
requiring from one to two hours. It requires about two quarts of 
water to one of hominy. 

Pearl Barley. 

Pearl barley may be steamed the same as pearl wheat. It 
should be soaked over night. Most people, however, prefer that 
it should be cooked in fresh water instead of that used to soak it 
in, as in the case of pearl wheat. Three parts water to one of 
barley should be used, and a half hour's more steaming than for 
pearl wheat is required. 

Baked Barley. 

Soak six tablespoonfuls of barley over night in cold water. In 
the morning, turn off the water, and put the barley in an earthen 
pudding dish, and pour three and one-half pints of boiling water 
over it ; add salt if desired, and bake in a moderately quick oven 
about two and a half hours, or till perfectly soft, and all the water 
is absorbed. When about half done, add four or five tablespoon- 
fuls of sugar mixed with grated lemon peel. This may be eaten 
warm, but is very nice poured into cups, and moulded to be 
served cold with cream. 

Moulded Farina. 

A very nice and simple dessert may be made of farina by cook- 
ing in the same manner as described, using a little cream mstead 
of milk to moisten the farina, and adding about four tablespoon - 
fuls of sugar at the same time with the farina. When done, turn 
into cups previously wet with a little cold water, and let cool. 
Turn from the mould when cold, and serve with whipped cream 
flavored with vanilla or lemon. 

Cracked Wheat Pudding. 

Boil wheaten grits till quite soft, then dilute with milk to the 
proper consistency. It should be rather thin ; sweeten, and bake 
one 'lour. 

Green Corn Pudding. 

To one quart of grated ears of sweet corn, add a teacupful ot 
cream, one gill of milk, a tablespoonful of flour, and two ouncea 
of sugar ; mix all together, and bake one hour and a half. 

31 



4^2 Bl^BAI^PASJII, DIMNEI^ AND SUPPEl^. 



ra ^....^KSi^^ia7£Sid^£Sini^KS^^ 



iS>). 






^:%M 



The acknowledged unwholesomeness ot ordinary 
pastry is a bar to its use among many, who ab- 
stain trom it only out of regard to their personal 
comfort. The word pastry has come to be recog- 
nized as a synonym for dyspepsia, with its attend- 
ant horrors, and most deservedly so, as the com- 
pounds under that name are usually made. It is 
possible, however, to produce a reasonably whole- 
some article of pie without the objectionable feat- 
ure of a greasy crust. 

*' Flaky " crust is the pride of a pastry cook, but 
its pleasing appearance is a cover for concentrated 
dyspepsia, if lard or other grease is the means of 
its flakiness. The use of sweet cream, or even 
clean beef suet, is less objectionable than lard, and 
the banishment of the swine, and all its products, 
is one of the first steps in the purification of the 
hygienist's dietary. 

Good, palatable pie crust may be made, with lit- 
tle or no grease, by a little practice, and the ap- 
petite which clamors for short pie crust may eas- 
ily be cultivated to accept with real pleasure the 
less objectionable substitute. In making pastry 
graham is preferable to fine flour, as requiring 
much less shortening to make it tender. 

The first three recipes given on page 372 are 
less objectionable than the ordinary methods, but 
for those who desire a radically hygienic crust we 
give several methods for its manufacture. 



Potato Pie Crust. 

Boil one quart dry, mealy potatoes. The moment they are done, 
mash them, and sift through a colander. Rub them evenly through 
two cups of graham flour in the same manner as the shortening 
in common pie crust. Have ready one cup corn meal ; pour over 
it one and one-third cups boiling water, stirrmg it till all the meal 
is wet, then add it to the potatoes and flour, mixmg only till thor- 
oughly incorporated together. No more flour should be added. 
The moulding board should be well covered with dry flour, how- 
ever, as It is slightly difficult to roll out. It should be rolled very 
thin, and baked in a moderate oven. 

Note. -It is very essential that the abovp conditions should all 
be complied with. Bear in mind that the potatoes must be hot 
and mixed immediately with the flour; the water be poured, while 
twiling, upon the corn meal, and the whole mixed together very 
quickly, and baked immediately. Inattention to any of these re- 
quisites will be quite apt to insure a failure. 

^ Bean Pie Crust. 
Boil beans until soft, changmg the water several times during 
the boiling. When thoroughly done, work through a colander or 
sieve, and add flour sufficient to knead. Roll out quite thin. 
Corn-Starch Pie Crust. 
Equal proportions of graham flour and corn starch, or of gra- 
ham flour and corn meal, mixed with water, and kneaded very 
slightly, or else kneaded a good deal, will make good pie crust. 
Kneading makes it tough, until carried to a certain point, when 
it begins to grow tender under the kneading process ; and this is 
generally true in bread-making. 

The use of milk or cream in. wetting the flour for pie crust 
makes it more tender. 

Cream Pie Crust. 
No. I. Take equal quantities of graham flour, white flour, and 
Indian meal ; rub evenly together, and wet with very thin sweet 
cream. It should be rolled thin and baked in an oven as hot as 
for common pie crust. 

No. 2. Mix graham flour with sweet cream, and proceed as 
above Fine middlings may be used in the place of graham flour 
if preferred. 

The Filling, 

This may consist of an almost endless variety of articles and 
combinations ; but the simplest and best is some kind of fruit. 
Apples, peaches, pears, berries of all kinds, dried fruits, &c., may 
be used, either alone or in combination. 



494 Bi^EAi^PASni, DiNNEr? and SUppei^. 

Apple Pie. 

Mild, sub-acid apples are the best for hygienic apple pies. Pare 
and slice, put between two crusts, adding sugar to suit the taste ; 
puncture the upper crust for the escape of steam, and bake until 
done. If preferred, the apples may be stewed before baking. 
Some prefer the above with raisins, previously stewed a short 
time. 

Berry Pie. 

Any variety of berries may be made into pie in the same man- 
ner as the above. In the winter, when berries are out of season, 
the canned fruits and berries may be converted into pies, and will 
be found very acceptable. 

Tomato Pie. 

Peel and slice good, ripe tomatoes, and proceed as for apple 
pie. 

Peach Pie. 

Pare and mash mellow peaches, or cut them into thin pieces, 
and bake with two crusts, or one, as preferred. Very palatable 
and very wholesome. Sweet apples and pears may be served in 
the same manner. 

Batter Pie. 

This is quite similar to batter pudding, though not identical with 
it. Stir wheat meal, or a mixture of wheat and corn meal into 
water, making a batter a little too thick to settle flat. With this 
cover a pie tin or nappy, and place upon it a layer of small fruit, 
unbroken. Then place batter on the sides of the dish, and add 
another layer of fruit, covering the whole with a thin layer of 
batter. If the fruits are very juicy, a little flour should be sprink- 
led upon each layer to absorb the superfluous juice. Bake from 
forty to sixty minutes. Care must be taken that the juices do not 
boil over and escape into the oven. 

Pumpkin Pie. 

Milk and eggs are usually regarded as indispensable in the 
manufacture of pumpkin pies. Those who have eaten them other- 
wise declare that the eggs, and even the milk, may be omitted, 
and still a palatable pie be made from the pumpkin, which should 
be perfectly ripe. 



Ubgeiuables. 495 



Custard Pie. 

One pint and a half of milk, three eggs well beaten, and a 
large tablespoonful of sugar. Bake only slightly. 

A very good substitute for custard pie may be made even with- 
out the use of either milk or eggs. Boil Iceland moss in water 
until it will make a nice jelly. Flavor it with any kind of berry 
juice, lemon, or grated cocoanut. Scrutinize the flavoring extracts 
•to be obtained at the stores, however, as most of them are spuri- 
ous articles, and are sometimes absolutely poisonous. 

An important point in the preparation of food 
is the securing of sufficient bulk, as well as a due 
proportion of fluid elements. While the grains 
contain the needed nutrition, the vegetable king- 
dom furnishes organic fluids and many of the 
salts, which the system requires, and the lack of 
which so often leads to the prescription of mineral 
waters and inorganic salts as remedial agents. 

The preparation of vegetables for the table has 
in the past received too little attention at the 
hands of the cooks, it having been deemed of but 
little consequence compared with the preparation 
of meats and pastry. The palatableness, whole- 
someness, digestibility and nutritive value of the 
various vegetables used as food, are all materially 
affected by the methods of their preparation for 
the table. A dish which might be a delicious lux- 
ury if properly prepared, is often rendered stale 
and undesirable by want of attention to the de- 
tails of its healthful preparation. 

Vegetables may be bailed, steamed, baked, or 
roasted. The too common method of cooking by 



496 Br^BAI^PASlI, DINKBI^ AMD SUPPBI^. 

frying is exceedingly objectionable from a hygienic 
stand point, as it renders them indigestible, and 
destroys what little nutritive value they possess. 

If boiled, only enough water should be used to 
accomplish the work, so that little or none should 
be left to drain off at the completion of the boil- 
ing. The reason for this is the fact that the best 
elements of the vegetables are readil}^ soluble in 
water, and if a large amount be used, much of the 
nutritive value of the food is wasted in the pour- 
ing off of the water. This is demonstrated in the 
manufacture of vegetable soups, which may be so 
made as to contain nearly all the nutrition of the 
vegetables, without any of their solid elements. 

In the following directions, no instructions are 
given for "seasoning." The addition of salt, when 
required, should be made at or near the close of 
the cooking, as its use in the earlier stages tend 
to harden the vegetables. 

Boiled Potatoes. 

Wash the potatoes without cutting them ; put them into boiling 
watar, with not more of the water than is sufficient to cover them ; 
boil moderately until they are softened so that a fork will readily 
penetrate them ; pour off the water, and let them stand till dry. 

Young potatoes of medium size will cook in about twenty-five 
minutes ; old potatoes require double the time. When peeled they 
will cook in about half the time. 

All who would have potatoes well cooked must observe the fol- 
lowing particulars : Always take them out of the water the mo- 
ment they are done. Ascertain when they are done by pricking 
with a fork, and not leave them to crack open. When cooked in 
anyway, they become heavy and "watery" by cooking them after 
they are once softened through. They should be selected of an 
equal size, or the smallest should be taken up as fast as cooked. 
Potatoes should never be boiled very hard, as it is apt to break 



USGEJPABIiES. 497 



them ; nor should the water stop boiUng, as it will tend to make 
them watery. Old potatoes are improved by soaking in cold water 
several hours, or over night, before cooking. 

Boiled Peeled Potatoes. 

Pare, wash, and soak them an hour or two in cold water ; boil 
slowly in just water enough to cover them, keeping the vessel un- 
covered : as soon as a fork will pass through them, pour off the 
water, and let them steam five minutes. This method of cooking 
renders the potatoes mealy and dry. 

Browned Potatoes. 

Take cold boiled potatoes ; cut them into slices about one-third of 
an inch in thickness ; lay them on a gridiron, or in a stove or 
oven, till both sides are moderately browned. This will be found 
vastly preferable to browning them in grease. 

Potato for Shortening. 

Wash, wipe, and pare the potatoes ; cover them with cold water, 
and boil moderately until done; pour off the wa er; then put each 
potato separately into a clean, warm cloth ; twist the cloth so as 
to press all the moisture from it. Potatoes cooked in this way are 
light and mealy for mashing, and are an excellent article to mix 
in pastry, bread, cake, and puddings, to make them tender and 
"short." 

Mashed Potato. 

Pare and wash the potatoes ; put them in the vessel and cover 
them with cold water ; put them on the fire, and boil slowly till 
done ; dry, and mash them till smooth and without lumps. 

Browned Mashed Potato. 

Prepare the potatoes as for mashing ; place them in a dish, and 
shape the top tastefully, making checks with a knife, etc. ; then 
put them in a moderately hot stove, range, or oven, till well 
browned, yet not burned. The flavor of very old potatoes may be 
improved, or rather disguised, in this way. 

Breakfast Potato. 

Wash, peel, and cut into very thin slices, into as little water as 
they can boil in, so that it will principally evaporate in the process 
of cooking. 



498 Bl^BAKPASm, DlNNEI^ AND SUPPBI^. 

Potato Flour. 

Grate potatoes, previously washed and peeled, into a tub or 
large earthen pan of cold water ; let the pulp remain till it falls 
to the bottom, and the water begins to clear ; pour off the water, 
and add more — which should be pure and sojt — stirring the pulp 
well with the hand, and rub it through a hair sieve, pouring water 
on it plentifully ; when the water clears, pour it off carefully, and 
add more, stirring it well, and repeat the process till the farina is 
perfectly white and the water clear; then spread the farina on flat 
dishes before the fire, covering with paper to protect it from dust ; 
when dry, reduce it to powder ; sift it, and preserve it in corked 
bottles or canisters. 

Potato flour is a useful addition to many kinds of puddings, 
pies, cakes, and breads, especially lor those who are not much ex- 
perienced in the hygienic style ot cooking, as it makes them more 

light and tender. 

Potato Jelly. 

Pour water while actually boiling on the potato flour, and it will 

soon change into a very pleasant jelly. It may be flavored with 

fruit sauce. 

Roasted Potatoes. 

Potatoes are richer and more mealy, if carefully washed, and 
then buried in hot ashes, than when roasted in any other way. 
But they may be very well cooked, after washing, by roasting in 
a Dutch oven, or reflector, before the fire, or in any oven moder- 
ately heated. The time required is from an hour and a half to 

two hours. 

Sweet Potatoes. 

They may be baked with their skins on ; or peeled and boiled, 
and then browned a little in the oven ; or simply Tjoiled. lYiey 
are excellent sliced and browned the next day after having been 
boiled. 

Baked Potatoes. 

Select those of rather large and uniform size ; put them in the 
oven, and turn them occasionally till sufficiently done. 

Boiled Beet-Root. 

Wash the roots carefully ; avoid scraping, cutting, or breaking 
the roots, as the juice would escape and the flavor be injured; 
put them into a pan of boiling water ; let them boil one or two 



l^SeErPABliES. 



499 



hours, according to size ; then put them into cold, water ana rub 
off the skin with the hand, and cut them in neat slices of uniform 
size. Good beets are sweet enough intrinsically, and need no ex- 
traneous seasoning. 

Note. — Beet-root must not he probed with a fork, as are pota- 
toes. When done, the thickest part will yield to the pressure of 
the fingers. 

Baked Beets. 

Wash the roots clean, and bake whole till quite tender ; put them 
into cold water ; rub off the skin ; if large, cut them in round slices ; 
but if small, slice them lengthwise. If any seasoning is desired, 
lemon juice is the most appropriate. When baked slowly and 
cai-efully, beet-root is very rich, wholesome, and nutritious. It us- 
ually requires baking four or five hours. 

Boiled Turnips. 
When turnips are sweet and tender, they are best if boiiea whole 
till soft' and then sent immediately to the table. If they are al- 
lowed to boil too long, they become bitterish. An hour is the 
medium time. They are less watery and better flavored when 
boiled with their skins on, and pared afterward. 

Mashed Turnips. 
This is the best method of preparing watery turnips, and i, good 
way of cooking all cookable kinds. Pare, wash, and cut them in 
slices; put them in just enough boiling water to cover them ; let 
them boil till soft ; pour them into a sieve or colander, and press 
out the water ; mash them until entirely free from lumps ; then 
put them into a saucepan over the fire, and stir them about three 
minutes. 

Stewed Turnips. 

Wash and pare your turnips, divide them into small pieces, and 
slice very thin. Put them into a stewpan with water sufficient to 
cook them. Cover close, and let them boil tilx all the water is 
evaporated. 

Boiled Cabbage. 

Take off the outer leaves ; cut the head in halves or quarters, 
and boil quickly in a large quantity of water till done ; then 
drain and press out the water, and chop fine. Cabbages require 
boiling from half an hour to an hour. 

It will improve the flavor if the water is drained off when the 
cabbages are about half done, and fresh water added. 



500 Bl^EAI^PASTt, DlNNBI^ AMD SUPPEI^. 

Asparagus. 

Put the stalks into cold water ; cut off all that is very tough ; tie 
them in bundles ; put them over the fire and let them boil fifteen 
to twenty-five minutes, or until tender, without being soft. No 
one has a right to desire a better vegetable than this, with no 
other preparation than boiling. 

It should be cooked soon after being picked, or kept cool and 
moist in a cellar till wanted. 

Boiled Squash. 

Winter squash should be pared, cleaned inside, cut into small 
pieces, and boiled, or steamed, which is better. When done, 
mash, and it is ready for the table. 

Baked Squash. 

Take winter squash, cut in halves, partially clean it inside, and 
bake it slowly in an oven an hour and a half; then scrape the 
inner surface, and remove the squash from the find — which has 
served as a dish in baking — mash and serve for the table. Or, 
cut the squash into several pieces, clean inside, and bake slowly. 
Eat the same as bread or baked potatoes. 

Mashed Parsnips. 

Wash them thoroughly, and remove the skins by scraping. Split 
them into halves, or quarters, and boil till tender. When done, 
mash them the same as potatoes. 

Browned Parsnips. 

Cold parsnips may be cut into pieces one-half inch in thickness, 
and browned in the oven the same as potatoes, or fried on a grid- 
dle. They are nice for breakfast. 

Stevi^ed Parsnips. 

Wash, scrape, and cut the parsnips into thin slices. Stevv them 
in just water enough to prevent their burning. 

Carrots. 

Carrots may be boiled, stewed, or browned, in the same manner 
as parsnips. When stewed, they are a favorite dish with many 
.persons. 



TJEGBJItABIiES. 501 



Greens. 

Spinach, beet tops, cabbage sprouts, hop tops, mustard leaves, 
and turnip leaves, are excellent for greens. Cowslips, dandelions, 
and deer weed, are also used. They all require to be carefully 
washed and cleaned. Spinach should be washed in several waters. 
All the cooking requisite is, boiling till tender, anci draining on a 
colander. Lemon juice is the appropriate seasoning. 

Boiled Green Beans. 

The common garden, kidney, and Lima beans are all excellent 
dishes, prepared by simply boiling till soft without destroyiug the 
shape of the seed. They usually require boiling an hour and a 
half. 

String Beans. 

When very young, the pods need only to be clipped, cut fine, 
and boiled till tender. When older, cut or break off the ends, 
strip off the strings that line their edges ; cut or break each pod 
into three or four pieces, and boil. 

Boiled Green Peas. 

Washing green peas seems to extract much of their sweetness. 
If care be taken in shelling them, they will not need washing. 
Immediately after shelling them, put into boiling water sufficient 
to cover them, and boil from twenty to thirty minutes. When the 
pods are fresh and green, if they are washed, and boiled m as lit- 
tle water as will cover them, for fifteen or twenty minutes, and 
the juice added to the pec^s, it will improve the flavor. 

Boiled Green Corn. 

The only corn fit for boiling green, is the sweet or evergreen 
corn. It should be simply husked, the silk removed, and the ears 
plunged into boiling water and boiled from twenty to thiuty min- 
utes. Too much boiling hardens it. 

Succotash, 

Take green sweet corn and green beans, cut the corn ftom the 
cobs, and when the beans have been cooking about three-quarters 
of an hour^ add it to them, letting it cook about three-quarters of 
an hour longer. 



502 Bl^BAI^PASUl, DiMNEr? AND SlJPPBI^, 

Stewed Tomatoes. 

Pour over the tomatoes scalding water, and take off the skins ; 
and when a quantity is to be cooked, slice and put into a kettle 
without water ; warm very slowly at first ; stew slowly three-quar- 
ters of an hour ; and while stewing, add, to suit the taste, crack- 
ers pounded, or rusk. 

For a small quantity, prepare the tomatoes as before, put them 
into a spider with an equal bulk of broken, fresh, brown bread ; 
add a little water, cover closely, and stew fifteen or twenty min- 
utes, or until thoroughly cooked. 

Dried Beans. 

Pick the beans over carefully, wash them perfectly clean, cover 
them about three inches deep with cold water, and let them soak 
all night. Early in the morning place them over the fire, leaving 
upon them all the water that may remain unabsorbed, and adding 
enough more to cook them in. Let them simmer slowly all the 
forenoon, but do not allow them to boil. To bake them, take 
them from the fire about an hour before they are done, place them 
immediately in a deep pan, and bake one hour in a very hot 
oven. If baked in a brick oven, they may remain over nighi. 

Dried peas may be cooked in the same manner. Split peas may 
be cooked as above, or allowed to boil until completely broken to 
a mush^ and then served as soup. 

The too common custom of cooking vegetables 
with butter or other grease may be profitably sup- 
planted by the less objectionable method of using 
milk and cream, and for the benefit of those to 
whom the use of these articles is agreeable and 
wholesome, we give several recipes. 

Creamed Potatoes. 
Take small, new potatoes, wash well ; taking each one in a 
coarse cloth, rub off all the skin ; cut in halves only, unless quite 
large, when they should bt quartered. Put a pint of divided po- 
tatoes into a broad-bottomed, shallow sauce-pan, pour over them a 
cup of thin sweet cream, add salt if desired. Heat just to the 
boiling point, then only allow them to simmer gently till perfectly 
tender, tossing them occasionally in the stew-pan to prevent their 
burning on the bottom. Serve hot. 



tjEGEiUABLES. 503 



Scalloped Potatoes. 

Pare the potatoes, and slice thin ; put them into an earthen 
pudding dish, dredge very lightly with flour, add salt, and pour 
over just enough good rich milk to cover them. Fit a cover over 
the dish, and bake in the oven till the potatoes are tender, re- 
moviri^ the cover just long enough before the potatoes are done to 
brown them 2iicely over the top. If preferred, a little less milk 
may be used, and a cup of thin cream added when the potatoes 
are nearly done. 

Mashed Potatoes. 

Peel and slice two quarts of potatoes, and drop into boiling 
water. When tender drain, add salt to taste, turn into an earthen 
dish, and set in the oven for a few moments to dry. Break up 
the potatoes with a silver fork, add nearly a cup of cream, and 
beat hard five minutes or more with the fork, till light and creamy. 
Serve at once, or they will become heavy. 

Stewed Corn and Tomatoes. 

Boil dried or fresh corn until perfectly tender, add to each cup 
of corn two cups of stewed, strained tomatoes, either canned or 
freshly cooked. Salt to taste, boil together for five or ten minutes, 
and serve either plain or with a little cream added. 

Asparagus with Cream Sauce. 

Put the asparagus into cold water for an hour before boiling. 
Then tie in small bunches with a soft tape, and throw into boiling 
water. Boil' till perfectly tender, which will take about thirty 
minutes if the stalks are of ordinary size. Drain thoroughly, untie 
the bunches, place the stalks all the same way upon a hot plate, 
and send to the table at once, to be served with a dressing pre- 
pared as follows : Let a pint of thin sweet cream (that about six 
hours old is preferable), come just to the boiling point, and stir 
into it salt to taste, and a level tablespoonful of flour braided with 
a little of the cream. Boil till tlic flour is perfectly cooked, and 
then strain through a fine wire strainer. 

Asparagus on Toast. 

Prepare the asparagus as for the preceding, and when tender, 
drain and place on slices of nicely browned toast moistened in the 
asparagus liquor, and turn over all a cream sauce prepared as 
above. 



504 iBl^BAI^PASm, DlMNBI^ AND SUPPEr?. 

Asparagus with Egg Sauce. 

Prepare and tie the asparagus into bunches, and drop it in at 
the first boil of the water, which may be sliglitly salted. When 
tender, drain thoroughly, and serve on a hot dish, or on sl'ices of 
nicely browned toast, with a sauce prepared in the following man- 
ner : Heat a half-cup of cream to boiling, add salt, and turn into 
it very gradually, stirring constantly at the same time, the well- 
beaten yolk of an egg. Let the whole just thicken, and remove 
from the fire at once. 

Stewed Cabbage. 
Chop nice cabbage quite fine and put it into boiling water. 
Let it boil twenty minutes. Turn into a colander, and drain thor-. 
oughly. Return to the kettle, cover with milk, and let it boil till 
perfectly tender. Add salt if desired, and season to taste with 
cream. 

Cabbage Salad. 

Take one pint of finely chopped cabbage, turn over it a dressing 
made of three tablespoonfuls of lemon juice, two tablespoonfuls of 
sugar, .and a half-cup of whipped cream, thoroughly beaten to- 
gether. 

Scalloped Vegetable Oysters. 

Boil two quarts of sliced oysters, well washed and scraped, in 
two quarts of water until very tender. If desired to give an es- 
pecial oyster flavor, boil a piece of salt codfish about two inches 
square with the oysters, and remove it when they are done. Skim 
out the oysters when tender, and put a layer of them in the bot 
torn of a pudding dish, and cover with a layer of bread crumbs ; 
then add another layer of oysters. Fill the dish with alternate 
layers of oysters and bread crumbs, having a layer of crumbs for 
the top. To the water in which the oysters were boiled add a 
pint and a half of thin cream, salt to taste, boil up, and thicken 
with a heaping tablespoonful or two of flour rubbed smooth in a 
little cream. Turn this over the oysters and crumbs, and bake a 
half hour. If there is not enough juice thus prepared to cover all 
well, add more cream or milk. Stewed tomatoes is a very nice 
accompaniment for scalloped vegetable oysters. 

Parsnips with Egg Sauce. 

Scrape, wash, and slice thinly, enough parsnips for three pints. 
Either steam or boil them until very tender. If boiled, when ten- 



UEGBHtABLcES. ^()^ 



der, turn into a colander and drain well. Have ready an egg 
sauce prepared in the following manner : Heat a pint of very rich 
milk or thin cream to boiling, and stir into it a level tablespoon- 
ful of flour, rubbed smooth with a little milk. Let this boil a few 
minutes, stirring constantly until the flour is well cooked and the 
sauce thickened ; then add the well-beaten yolk of one egg, turn- 
ing the egg in slowly, and stirring rapidly so that it shalt be well 
mingled with the whole ; add salt to taste ; let it boil up once 
only, turn over the parsnips, and serve at once. The sauce should 
be of the consistency of thick cream. 

Carrots with Egg Sauce. 

Wash and scrape the carrots well. Slice and throw into salted 
boiling water. When tender, drain thoroughly, and pour over 
them a sauce prepared the same as for parsnips, with the addition 
of a tablespoonful of sugar. Let them boil up once, and serve. 

Baked Parsnips. 

Wash thoroughly but do not scrape the roots. Bake the same 
as potatoes. When tender, remove the skins, slice, and serve with 
egg sauce or cream. They are also very nice mashed and seasoned 
with cream. Baked and steamed parsnips are far sweeter than 
when boiled. 

Parsnips with Cream Sauce. 

Bake the parsnips as in the foregoing recipe. When tender, 
slice and turn over them a cream sauce, made according to the 
recipe given for asparagus with cream sauce. Let all boil up to- 
gether once, and serve. 

Mashed. Parsnips. 

Scrape the parsnips, and put at once into cold water to pre- 
vent discoloration. Slice them into quite thin pieces, and steam 
in a steamer over a kettle of boiling water until very tender. 
When done, mash very thoroughly, add salt to taste, and a few 
spoonfuls of thick, sweet cream, and serve. 




506 Bl^SAJ^PASHt, DlMNEI^ AND SUPPEI^. 



•i ^MD STEWS. 1^1 



These semi-fluid articles of food constitute an 
important feature of a hygienic dietary, when prop- 
erly prepared, and may be made to serve an ex- 
cellent purpose in the bill of fare of both sick and 
well. The soup of the ordinary hotel table, how- 
ever, does not come under this description, being 
so compounded as to become the vehicle for a va- 
riety of flavors and condiments, with little regard 
to nutrition or hygiene. The practice of com- 
mencing a meal with soup, is correct in principle, 
as it stimulates the flow of the digestive fluids, 
and prepares the stomach for the work of taking 
care of the meal. 

Soups may be so compounded as to constitute 
the principal part of the meal, by being made nu- 
tritious, and eaten with bread, crackers, etc. This 
is especially true of soups made from beans, peas, 
and like nutritious articles, and of some of the 
stews prepared from beef, mutton, etc. Indeed, 
this method of preparing animal food is among 
the least objectionable, if care is taken to keep 
them free from stimulating condiments. 

Milk adds largely to the nutritive value of 
soups, and should be used when practicable as a 
diluent instead of water, especially in vegetable 
stews. 

In the making of soups, the principal object be- 
ing to extract the juices or dissolve the nutritive 



Soups ahd Si^cv/s. 507 



elements, the articles forming the basis should be 
put into cold water and allowed to simmer slowly, 
using no more water than necessary, and replen- 
ishing the supply if it evaporates, using boiling 
water for the purpose. 

Instructions for making soups from flesh meats 
may be found on pp. 344-6 of this work, including 
also, several varieties of vegetable soups. Some 
of these may be rendered more hygienic by the 
omission of a portion of the seasoning, but we 
give below some recipes for soups that are quite 
free from objectionable features. 

Cream Pea Soup. 
Put three-fourths of a pint of dried peas to soak over night in a 
quart of water. In the morning, drain and put to cook in cold wa- 
ter. As soon as the water boils, skim carefully, cover closely, and 
let simmer gently four or five hours, or until the peas are very ten- 
der ; when done, rub through a colander to remove the skins. If 
the peas are very dry, add a little water occasionally to moisten them 
and facilitate the sifting. Just before the peas are done, prepare 
potatoes, cut in thin slices, enougti to make a pint and a half, and 
put them to cook in a small amount of cold water. Let them sim- 
mer until dissolved, and then rub through a colander. Add the po- 
tato thus prepared to the sifted peas, and add water or milk enough 
to make three and one-half pints in all. Return the soup to the fire, 
and add a small head of celery, or half a large one cut in pieces 
about a finger ia length, and let the whole simmer together ten or 
fifteen minutes, until the flavor of the celery is extracted. Remove 
the pieces of celery with a skimmer, and add a cup of thin cream, 
and salt to taste. This should make about two quarts of soup. 

Vegetable Soup. 

Five quarts of water ; one teacup of rice or pearl barley (soaked 

over night) ; one teacup cf dried beans or two of fresh ; six potatoes 

sliced ; one teacup each of turnip, parsnip, and onions, chopped fine. 

The barley and dried beans require two hours for cooking ; the 

other vegetables, half an hour. 

32 



508 Br^EAI^PASiPj DlNNEI^ AND SUPPBI^. 

Tomato and Macaroni Soup. 

Break a half dozen sticks of macaroni into small pieces, and 
drop into boiling salted water. Let it boil for an hour, or until per- 
fectly tender. Strain two quarts of stewed or canned tomatoes, to 
remove all seeds and fragments. When the macaroni is done, cut 
each piece into tiny rings, and add to the strained tomatoes. Sea- 
son with salt, and boil for a few minutes. Put a little cream into 
each soup plate, and turn the soup on to it to serve. 

Brown Soup. 

Simmer together two pints of sliced potatoes and one-third as 
much of the thin brown shavings (not thicker than a silver dime) 
from the top crust of a loaf of whole-wheat bread, in two quarts of 
water. The crust must not be burned nor blackened, and must not 
include any of the soft portion of the loaf. When the potatoes are 
tender, mash all through a colander. Flavor with a cup of strained 
stewed tomatoes, a little salt, and return to the fire ; when hot, add 
a half cup of cream, and serve at once. If care has been taken to 
prepare the crust as directed, this soup will have a brown color, and 
a fine pungent flavor exceedingly pleasant to the taste. 

Potato Soup. 

To each quart of soup required, boil a pint of sliced potatoes and 
a slice or two of white onion, in sufficient water to cover them. 
When tender, turn into a colander, and rub through with a wooden 
spoon or potato masher. Return to the fire, and add a qaart of rich, 
sweet milk, part cream if it can be afforded, and a little salt. Let 
the soup come to a boil, and add a teaspoonful of flour, rubbed to a 
paste with a little cream ; boil a few minutes, and serve. Instead of 
the onion, a stalk or two of celery or a little parsley may be minced 
and added for flavoring, thus making an entirely different soup. 

Onion Stew. 

Cook one pint of onions three-fourths of an hour (or more, if 
large), then put in one quart of potatoes, and, when boiling, cover 
the surface with scalded wheat-meal dough. Lift when the potatoes 
are done, and add to the liquid one half pint of cooked rice, and 
cook ten minutes. Then pour it over the other ingredients, mix 
slightly together, and serve hot. 



Soups and Sitews. 509 



Potato and Bean Soup. 
Soak a half pint of dry white beans over night ; in the morning 
drain and put to cook in cold water. When tender, rub through a 
colander. Prepare sliced potato sufficient to make one quart, cook 
until tender in as small a quantity of water as possible, and when 
done, sift throngh a colander, and add to the beans. Add milk or 
water sufficient to make two quarts, and as much prepared thyme as 
can be taken on the point of a pen-knife, with salt to taste. Boil 
for a few minutes, add a teacup of thin cream, and serve. 

Scotch Broth. 

Soak over night two tablespoonfuls of pearl barley and one of 
coarse oatmeal in water sufficient to cover them. In the morning, 
put the grains, together with the water in which they were soaked, 
into two quarts of water, and simmer for several hours, adding boil- 
ing water as needed. About an hour before the soup is required, add 
a turnip cut into small dice, a grated caiTot, and one-half cup of fine 
pieces of the brown portion of the crust of a loaf of whole-wheat 
bread. Just before serving, rub all through a colander, and add 
salt and a cup of milk, and a half cup of cream. This should 
make about three pints of soup. 

Bean Soup. 

Take half a pint of cooked beans for a quart of soup. Mash 
them, and boil until they are very soft and well mixed with the 
water, and then, if preferred, strain to remove the skins. Thicken 
with a little graham flour, and boil a few minutes longer. 

Green Bean Soup. 

Take one quart of garden or kidney beans, one ounce of spmach, 
and one ounce of parsley. Boil the beans ; skin, and bruise them in 
a bowl till quite smooth ; put them in a pan with two quarts of veg- 
etable broth ; dredge in a little flour ; stir it on the fire till it boils, 
and put in the spinach and parsley (previously boiled and rubbed 
through a sieve). 

Milk Porridge. 

Place over the fire equal parts of milk and water. Just before it 
boils, add a small quantity of graham flour, oatmeal, or corn-meal, 
previously rubbed with water, and boil a minute longer. This recipe 
is not recommended as hygienic. 



510 Bl^BAI^PASHt, DlNNEI^ AND SUPPEI^. 



Split-Pea Soup. 

Take one-eighth as many peas as the quantity of soup required. 
Boil gently in a small quantity of water until soft enough to be 
rubbed through a coarse sieve or colander, or until they fall to pieces. 
Strain, add sufficient water to make the requisite amount of soup, 
and boil again. Thicken with graham flour, and boil again a few 
minutes. Either split or whole peas may be used if they are strained. 
The white marrowfat is the best, but the blue pea is also excellent. 
Some scald the latter and turn off the water before cooking. 

Dry beans may be made into a soup in the same manner, but 
double the quantity is required for the same amount of soup. 

Tomato Soup. 

Scald and peal good, ripe tomatoes, add a little water, stew 
them one hour, and strain through a coarse sieve ; stir in a little 
flour, or crumb in toasted biscuit, and then boil five minvrtes. 

Vegetable Broth. 

To equal quantities of turnips and carrots, add an onion. Chop 
fine, and add a little lentil flour. Boil until well cooked in water 
sufficient to make a thin soup. 

Parsnip Stew. 

Wash, pare, and slice parsnips and an equal quantity of pared 
potatoes, and cook gently with a small quantity of water, and closely 
covered. Add a few bits of dough made from graham flour and 
boiling water. Thicken with boiled pearl barley. 

Vegetable Stew, 

In a large saucepan with a tightly fitting cover, place a pint of 
water. Add a half pint of sliced onions, one pint of shred cabbage, 
and a pint of sliced turnip. Cover closely, and stew with moderate 
heat for forty-five minutes. Then add a quart of potatoes of medium 
size, and cook until the potatoes are done. Mash and thoroughly 
mix. If there is too much juice when done, drain it off, and boil 
down to a sufficient quantity to make the whole of proper consist- 
ency. This dish, with the addition of pork, is a very favorite one 
with the Irish, but needs no such addition for hygienists. 



Soups AMD Stews. 5^^ 



'Vegetable Oyster Soup. 
Slice and boil until lender ; thicken with graham flour and pour 
over toasted bread or crackers. 

Graham Gruel. 

Mix two tablespoonfuls of wheat meal smoothly with a gill of cold 
water; stir the mixture into a quart of boiling water; boil about 
fifteen minutes, taking off whatever scum forms on the top. 

Oatmeal Gruel. 

Mix a tablespoonful of oatmeal with a little cold water ; pour on 
the mixture a quart of boiling water, stirring it well ; let it settle 
two or three minutes; then pour it into the pan carefully, leaving 
the coarser part of the meal at the bottom of the vessel ; set it on 
the fire, and stir till it boils ; then let it boil about five minutes, 
and skim. 

Corn-Meal Gruel. 

Slowly stir into a quart of boiling water two tablespoonfuls of 
corn-meal. Boil gently twenty minutes or half an hour. 

Farina Cruel. 

Mix two tablespoonfuls of farina in a cup of water, and pour 
slowly upon the mixture about a quart of boiling water, stirring 
briskly. Boil ten minutes. 




^^^^Fi^^tx^ 





512 Bf^eai^pashi, Dinnbi^ amd Supper. 



TO KEEP FRUITS AND VEGETABLES. 



Generally speaking, most vegetables and fruits 
are best in their season of growth ; yet, by care, 
many varieties of each can be preserved in a fresh, 
natural state, to serve as a luxury when they are 
out of the market. Some varieties, such as pota- 
toes, apples, etc., keep naturally for months, and 
yet the flavor of these can be preserved by the 
exercise of care, if one knows how. All methods 
introduced in this work will be such as can be em- 
ployed without expense in any well-constructed 
cellar or store-room. 

The cellar should be well drained and dry both 
winter and summer. The wall should reach far 
enough above ground to allow the insertion of 
good-sized windows to admit both light and air. 
In summer the windows should be covered with 
wire screen to admit a free circulation of air and 
yet keep out insects, etc. In winter these should 
be replaced by air-tight sash, with double glass to 
keep out the frost. If the cellar freezes in winter, 
it is evidence that it was not properly built, and in 
such cases must be banked up in the fall with straw 
or earth, which should be removed as early as pos- 
sible in the spring. To insure absolute immunity 
from frost, the wall above ground should be double, 
with an air-space between, the outside of stone, 
and the inside of brick. Keep the cellar clean, 
free from mold, decaying vegetables, and with 



So I^EEP P^I^UlltS AMD UEGSIIABLES. 513 

whitewashed walls. The floor of the cellar should 
be cemented, or paved with flat stones. A cement 
floor is best, as rats are not so liable to burrow 
in it. 

The cellar snould be as well furnished, in its 
way, as the house. Bins for vegetables should be 
made of sound lumber, well painted to prevent 
decay. They should be so located that they are 
easy of access to every corner of them, so that no 
decaying vegetables will be allowed to accumulate. 
Fruit shelves should have the lightest and airiest 
place in the cellar, and every one should be within 
easy reach. They should be built of slats one and 
a half or two inches wide and about three-fourths 
of an inch apart. The sharp corners of the slats 
may be taken off with a plane to prevent bruising 
the fruit. These shelves should be about twelve 
or fourteen inches apart, and two or two and a, 
half feet deep. A hanging shelf on which to keep 
pies, meats, milk, etc., should be found in every cel- 
lar, as it is beyond the reach of cats, rats, and mice. 
Damp and mold will not reach such a shelf as it 
will one nearer the cellar floor. Never allow heavy 
articles, such as canned fruit, preserves, etc., to 
accumulate on this shelf, for, if overloaded, it is in 
danger of falling, to the grief of the housewife. A 
tier of shelves is best for canned and preserved 
fruits and vegetables, and should not be so wide as 
to prevent an examination of their contents to see 
if they are keeping well. 

Finally, the cellar should be frequently exam- 
ined and aired. There is no reason why it should 
not be as neat and clean as one of the living- 



514 Br.EAi^PAsi?., Dmnsi^ and Suppei^. 

rooms, and free from all decay, mildew, and damp, 
which, if present, is sure to find its way to the 
rooms above, thus becoming a fruitful source of 
sickness. 

Ice has become an important factor to the com- 
fort of every home. In cities it is generally 
cheaper and more convenient to take ice from 
those who bring it to the door regularly as 
wanted. Where this is not the case, good ice can 
generally be had for the cutting, and an ice-house 
can be made with little expense. A corner of the 
barn or woodshed can be partitioned off and used 
for the purpose, and should not be less than eight 
feet square. Good drainage is imperative. The 
bottom should be covered ten or twelve inches 
deep with sawdust. The ice shsuld be cut in 
as large blocks as can be well handled, from pure, 
running water or clear ponds, and closely packed 
in layers in the ice-house. All cracks should be 
filled with pounded ice or sawdust, and at least 
one foot on the outside filled with sawdust packed 
close. When filled, one foot of sawdust should be 
placed over the whole. As ice is removed, all 
exposed ice should be covered with sawdust. 

The refrigerator has become an accepted article 
of furniture in almost every household. Yet the 
high price at which it is sold is often a drawback. 
A cheap article can be made by inserting a small 
box into a larger one, packing the bottom and 
sides with sawdust. Bore a hole in the bottom of 
each box to allow the drip to escape, put on 
a tight-fitting cover, lay a rug or piece of carpet 



So I^BEP Fruits amd Uegeoiables. 515 



over the top, and you have an ice-box that will 
keep ice longer than the best refrigerator ever 
made. If lined with zinc and fitted with racks, it 
is very convenient. On account of the drip, the 
best place for it is in the woodshed. The expense 
of ice in summer time is easily saved in the preser- 
vation of meats, vegetables, fruits, and cooked 
dishes that would otherwise be thrown away, while 
at the same time it provides one of the greatest 
luxuries of the season. 

Apples 

keep best in a low, dry temperature. They should be carefully picked 
to prevent bruising, and may be packed in the barn or woodshed until 
very late in the fall or early in the winter. Chaff, straw, or a carpet 
thrown over the top of them will keep them from freezing until the 
weather becomes quite cold. They should then be removed to a cellar 
and kept on the shelves prepared for that purpose, where they can be 
examined occasionally, and those that are decaying picked out to pre- 
vent communication of decay to others. They are sometimes packed in 
dry sand, sawdust, oats, or other grain, care being taken that the ap- 
ples do not touch. This is probably the safest way to preserve them. 
Some varieties, such as russets, if buried in the ground in the fall and 
covered with straw and earth so that no frost can reach them, come out 
in the spring greatly improved in flavor, very brittle and juicy, and su- 
perior in flavor to any apples kept in the modern fruit-house. If the 
fruit is fine, each apple may be wrapped in a separate paper and 
packed in boxes. 

Pears. 

Hard winter pears will ripen nicely if placed in layers on fruit 
shelves as before mentioned. 

Tomatoes. 

Tomatoes will blossom and bear fruit until the frost kills the vines 
in the fall. Just before the latest frost, pull some of the healthiest 
vines that are the heaviest loaded with nearly matured tomatoes, and 
hang them up by the roots in the cellar. Tomatoes will ripen for the 
table weeks after the frost has killed all the other vines. 

Cranberries. * 

Pick them over carefully, throwing out any that are bruised or soft, 
put them in a crock or keg of water, and they will keep all winter. 

Celery, 
Bury in dry sand. 



516 Bl^BAI^PASJP, DlMMEF? AMD SUPPEr?. 

Onions. 
Spread over the floor. 

Parsnips and Vegetable Oysters. 

These are best if left in the ground until wanted for use in the 
spring, but as parsnips, salsify, carrots, and beets are quite a luxury in 
the winter time, it is well to preserve some in the cellar. This can be 
done by packing them in dry sand up to their necks. When wanted 
for use, draw them from the outer edge, so as not to disturb the pack- 
ing. 

Turnips 

maybe kept in the cellar the same as the above; but if wanted for 
spring use, should be buried deep in the ground, and they will keep 
nicely until the spring opens. 

Cabbages, 

Cut off the roots, pack in boxes or barrels, heads down. Remove all 
superfluous leaves. Cover carefully to keep out rats and mice. 

Grapes. 

There are several good ways to preserve grapes, and we will give a 
few of them. Select the best clusters, pick off all decayed or unripe 
grapes, drop a bit of sealing wax on the end of the stem, and hang up 
in the cellar. 

Another Method. — Prepare them carefully as above, lay the clusters 
on papers in an empty room until they are dried thoroughly, then pack 
in crates or boxes, placing a piece of paper on each layer of grapes. 
No more than four layers should be put in the same box. Grapes will 
sometimes keep until spring in this way. 

Another Ifethod. — Put them between layers of cotton in a jar until 
full. Cover with cotton and keep from frost. 

To Take Frost out of Fruit and Vegetables. 

Put them into cold water and allow them to remain in it until by 
their plump, fair appearance the frost seems to be out. 




She Iiaundi^y. 517 






fn 

6® «S/S 



Thanks to the inventions of this progressive 
age, *' blue Monday" has become a thing of the 
past. The modern housekeeper, supplied with a 
good washing-machine, wringer, etc., has no need 
to dread the day, as a few hours will suffice toac- 
complish what it used to take all day long to do ; 
and this with less than half the former toil. But 
even for those who have not all the mechanical 
contrivances of the times in which we live, a little 
forethought and management, together with the 
excellent soaps now to be so cheaply procured, 
make it far less laborious than of old to do the 
family washing. 

The wise ** house-mother " will strive to have 
the repairing of garments done beforehand, as 
rents are made larger, thin places worn into holes, 
and darns never so easily nor yet so neatly exe- 
cuted when the edges have been fulled in the 
washing, or frayed out in the wringing, or stretched 
out of shape as the garment swings on the clothes- 
line, or may have flapped in the sudden storm or 
wind. She will as far as possible on the day be- 
fore attend to the necessary preliminaries, such as 
extracting coffee, fruit, and other stains, by scald- 
ing them in hot water, allowing them to remain in 
it till cold before touching them with soap or suds, 
which would otherwise serve to set them ; also 
sorting the clothes, separating the white from the 



518 Bl^EAI^PASin, DlNNEI^ AND SUPPSI^. 

colored, cotton from woolen, and putting the badly 
soiled to soak over night. Then if hard water 
must be used, it should be procured and softened 
before the labor of washing begins. 

This may be done by boiling about a peck of 
ashes and adding both lye and ashes to a barrel of 
water. It will be cloudy at first, but will soon set- 
tle and become clear. Do not make it too strong 
with lye, however, or your hands will suffer ; nor 
yet 'too weak, or your clothes will turn yellow. 
Some soften hard water with sal-soda, others with 
borax ; but if the soap you use has borax in it, the 
ashes are to be preferred. A half ounce of quick- 
lime may be dissolved in nine quarts of water, and 
the clear solution put into a barrel of hard water, 
and when it settles the whole will be soft. There 
is also a ** Hard-water Soap" in the market which 
obviates the necessity of softening the water. 
This soap being, as its name indicates, intended 
for hard water, does not do as well with soft. 
"Olivine" and "Soapine" may also be used with 
hard water, as well as with soft ; but with the 
former more of the powder will be required. These 
articles give good satisfaction, and clothes soaked 
in the latter will need no boiling. This is also true 
of many of the laundry soaps of the present day. 
In using the latter, however, it is well strictly to 
adhere to the accompanying directions, more es- 
pecially as to the length of time the clothes should 
remain at soak, for many of them contain borax, 
which is apt to yellow clothing soaked in it too 
long. Used in the proportion of two handfuls to a 
tub containing about five pailfuls of water, borax 



©HE LtAUNDI^Y. 519 



will not merely soften the water if hard, but whiten 
the clothes and make them wash easily, besides 
saving largely in soap. A handful of tansy thrown 
in the wash-boiler will green the water, but is said 
to whiten the clothes. The same may be said of 
peach leaves. 

In sorting clothes for soaking, separate the white 
from the colored, the fine from the coarse, and, if 
there is much of it, the bed linen from the body 
linen, making two or three lots, and putting 
coarse and large pieces, and small and fine in sep- 
arate tubs, and the bed-clothes, such as spreads, 
sheets, and pillow-slips, by themselves. Rub soap 
on streaked or dirty places, and always put the 
most soiled pieces at the bottom of the tubs ; then 
pour on hot suds sufficient to cover them well, 
made with soap, washing powder, or fluid, which- 
ever you like best, and in the proportions given in 
the directions accompanying the article. Lastly 
cover each tub with a thick cloth, or clean bit of 
old carpeting, so as to keep the contents warm 
as long as possible, and leave the suds to loosen 
the dirt. 

If clothes are to be boiled, half fill your wash- 
boiler with water in which soap was dissolved the 
night before, and when quite warm, but not boiling 
hot, put in the clothes from the tubs, the cleanest 
and finest lot first, of course. Do not fill too full, 
nor cover too closely, nor boil more than fronf five 
to ten minutes, as long boiling yellows the fab- 
rics or else sets the dirt, making them gray and 
grimy. The removal of a part of the water and 



520 Bl^EAI^PASm, DlNKBI^ AMD S'JPPEI^. 

filling up with cold suds will also prevent their 
yellowing. 

From the boiler remove to a tub and pour cold 
water on them, and then wash thoroughly with 
machine or hand. If the latter, do not rub hard, 
but lightly and easily, frequently plunging the 
piece you are washing into the suds, so as to 
have the water pass often and freely through the 
fabric. Hard rubbing fatigues unduly, wears out 
garments prematurely, and sets the dirt instead of 
loosening and removing it. Wring out of this 
"sudsing-water," as it is called, pass through an 
abundant rinsing-water, and, lastly, through the 
bluing-water, which is best slightly warm, and 
the bluing dissolved in warm water, as this ren- 
ders it less likely to streak or spot the clothes. 
The last two waters may, if more convenient, be 
hard, though pure, colorless rain-water is better. 

Next comes the starching. Starch should al- 
ways be used as hot as possible, as the hotter it is 
the stiffer it makes the clothes. Make it by wet- 
ting two or three tablespoonfuls of fine starch in 
cold water, and then turning on a quart of boiling 
water, stirring constantly, and allowing it to boil 
until clear and jellylike. Cuffs, collars, shirt-bo- 
soms, and all portions of garments requiring to be 
very stiff, starch with this ; then thin what is left 
with hot water, and use for articles that need less 
stiffening". Flour starch is better than fine starch 
for calicoes and ginghams, as it not only makes 
them more stiff, but they retain their stiffness 
longer. Three heaping tablespoonfuls of flour to 



©HE liAUNDI^Y. 521 



one quart of boiling water will make sufficient for 
one dress, and the remainder can be used for starch- 
ing colored aprons or smaller pieces. To keep 
starched clothes from sticking to the iron, and to 
give them a fine polish, stir into the starch as you 
take it off the fire a lozenge of *' Chinese starch 
polish " (the recipe for making which is given fur- 
ther on) ; or, failing this, a bit of spermaceti the 
size of a pea, or a little white wax, a teaspoonful 
of powdered (white) soap and one of salt, or even 
a teaspoonful of kerosine oil, or a candle-end. 

Cold Starch 

is simply fine starch wet with cold water, about a teaspoonful to a small 
teacupful of water, and used either without or in addition to previous 
starching in boiled starch. The article to be starched may be dipped 
and dried several times to increase the stiffness, and then ironed wet, 
the heat of the hot iron cooking the starch. It is used for linen collars, 
cuffs, shirt-bosoms, etc. 

Starch for Black 

or very dark calico may be made with hot coffee, or better still from 
glue, which will give it a gloss equal to new goods, and keep it from 
soiling as quickly as if starched with flour or fine stcrch. For starch- 
ing muslins, prints, ginghams, and calicoes of delicate color, dissolve in 
the water with which the starch is made a bit of alum the size of 
a shell-bark. By so doing the colors will keep bright for a long time, 
which is very desirable for dresses which have to be washed frequently, 
and the cost is trifling. 

Hang starched clothes were they will dry rapidly; in the house 
in winter, as freezing prevents their becoming stiff, — " killing the 
starch," as washerwomen phrase it. 

Flannels and Colored Clothes 

must not be soaked in hot suds; though soaking in clear hot water 
before washing for the first time will set many dark colors, while the 
fulling and shrinking of flannels and knit woolen goods may be entirely 
prevented by washing altogether in cold water, barely taking the chill 
oft" in winter weather. Never rub soap on flannels, but let them lie in 
cold suds a sufficient length of time to loosen the dirt; then wash, 
wring, throw into water well blued, letting them stand in this for half 
an hour. Then wash again, rinse through a third water, wring as dry 
as possible, and hang where they will dry quickly. Borax is very use- 
ful in washing colored or badly soiled flannels. 



522 BF?EAI^PASin, DlNNEI^ AND SlIPPBI^. 

Blankets 

are best washed by soaking one hour in cold suds made by dissolving 
y^ lb. soap, to which add 1 oz. hartshorn, and from 1 to 3 tablespoons 
powdered borax, with water enough to cover them well. Do not rub, 
but rinse through several waters without wri?iging, and hang where 
they will dry fast, and they will repay your efforts by being as nice and 
soft as new. 

Woolen Pants. 

Never wring woolen pants, nor sprinkle them, but take them off the 
line when almost dry, fold as when purchased, wring out a towel wet in 
clear water, cover the pants with it, and iron till the towel is perfectly 
dry. 

Bluing. 

Make your own bluing, using J^ oz. pulverized oxalic acid and 1 oz. 
best Prussian blue to 1 qt. clear rain-water. Keep it where it will not 
freeze in winter. This will not injure the clothing, as liquid bluing so 
often does; and in winter when it is not convenient to hang the clothes 
out on the same day that they are washed, let them stand in weak 
bluing water over night; it will tend to bleach them. 

"Bed-Tacks," or "Comforters," 

made with wool instead of cotton, are more healthful, because they 
allow a free escape of the exhalations from the body. They are also 
more easily washed than the cotton. Soak them thirty minutes in 
weak warm suds made with soft water, and do not rub nor wring, but 
pound or punch lightly, and then drain by laying across two sticks sup- 
ported on chairs. Use two copious rinsing waters, letting them lie 
awhile in each before draining. Hang up on a high line, securing by 
the edge of the comforter; then when nearly dry take hold of the lower 
edge and shake; this will make the wool fluffy. Quilts may be washed 
in the same way. 

Black Goods 

should be washed in crude ammonia and water, instead of soap, rinsed 
in strong bluing water, hung up wrong side out and without wringing, 
and then pressed on the wrong side when nearly dry. This will improve 
its looks. 

To Wash Delicate Colors. 

Blue and other delicate colors liable to fade may be set by soaking 
a couple of hours in water in which sugar of lead has been dissolved, in 
the proportion of 1 oz. to the pailful. Rinse in alum-water made 
in the same proportions, then wash quickly in warm soap-suds, rinsing 
in cold water, hang up wrong side out in a shady, but airy place, where 
they will dry quickly, and as soon as sufficiently dry iron without 
previous sprinkling. 



©HE IlAUKDI^Y. 523 



Lace Curtains. 

Do not put lace curtains to soak, but wash tbem out gently by hand 
in a weak solution of sal-soda, barely warm, and rinse in blued water 
squeezing dry, but never wringing. The starch should also be blued 
slightly. If you have a frame set closely with tenter-hooks, on which 
to fasten the curtains, you can stretch and dry four to six at a time. If 
not, lay clean, heavy sheets on the floor of an airy, unused room, and 
spread your curtains on them, stretching to their original size, and pin- 
ning both lace and sheets fast to the carpet. Let them dry, and they will 
not need to be ironed. 

Linen Suits. 

Wash linen suits in hay-water prepared by scalding old dry hay and 
letting it stand till the water is colored. The linen will look like new. 

Colored Table Linen. 

Red table-linen, and towels with colored borders, are best washed in 
borax-water with no soda and but little soap. 

Fruit Stains. 

Fruit stains that boiling water will not remove will yield to " Javelle 
water," made by dissolving i^ lb. chlorate of lime and 1 lb. sal-soda 
in 2 qts. boiling hot soft water, and when cold adding as much more 
soft water. Wet the discolored spots with this preparation, and when 
they are removed, rinse, and then wash as usual. 

Mildew 

may be removed by rinsing in a pailful of water in which a large table- 
spoonful of chlorate of lime has been dissolved; do not wring, but lay 
wet on grass in the hot sunshine, and repeat till it disappears. 

Hints. 

After washing, turn your tubs bottom side up and cover the top 
with water instead of putting it into the tub. Cleanse your wringer 
with kerosene to keep it from getting stiff or gummed up. Wash 
rusty boilers with sweet milk, and ever after set away dry. Rub flat- 
irons with salt, or fine sand-paper, and be sure to remove them from the 
stove as soon as through ironing, if you would preserve the temper of 
the steel. 

To Remove Scorch. 

Hold linen to the fire to remove scorch, or expose to hot sunshine; 
or, if very badly browned, use a cream made of 1 teaspoon powdered 
soap, 1 of juice squeezed from shced onions, 2 oz. fuller's earth, and 
X teacup strong vinegar, well mixed, boiled for a few minutes, and 
applied cold. This will do the work unless the threads are broken, in 
which case nothing will answer but a neat patch. 
33 



524 Bl^EAI^PASm, DlNNEI^ AND SUPPEFJ. 

" Chinese Starch Polish " 

is made of A 1 (not B 1) parafRne wax, which is the hardest manufac- 
tured. Melt carefully over a slow fire, then remove from stove, cover- 
ing the vessel containing it to prevent its cooling prematurely. Place 
several round pie-tins well greased with olive oil (not lard) on a per- 
fectly level table, and pour in the melted wax to a depth of 3^ inch ; 
cool slowly, and before quite cold cut with a lozenge-shaped stamp, 
larger at the top than at the bottom, so that the cakes will pass up- 
ward. Then lay them on other tins to cool and harden, separating 
them from each other. A few drops of oil of violet, or of rose gerani- 
um, stirred into the wax while cooling, will impart a delicious perfiime 
to the cakes, and subsequently to the linen. Add one such lozenge to 
each quart of starch. There is nothing that will give a finer gloss and 
better polish to cuffs, collars, etc., than this, or will as greatly lessen 
the labor of ironing. 

A Good Washing Fluid 

is made by dissolving 1 oz. soda and 1 lb. potash in 1 gal. hot water. 
When cold, add to this 1 oz. hartshorn, pour the whole into a jug, and 
cork tightly. Put 3^ pt. of this fluid into a small tubful of cold suds, 
and use for boiling the clothes, which must boil ten minutes. 

Soap. 

To make good soap of any kind the grease must first be well cleansed 
by thorough boiling and careful skimming. Some preserve their grease 
after cleansing by at once turning it into a kettle of lye, kept exposed 
to the sunshine, but covered from rain, etc., and stirred occasionally. 
Then when they want to make soap, all that is necessary is to see that 
the proportions of lye and grease are right, and set it to boiling, watch- 
ing closely and stirring faithfully to prevent boiling over or burning. 
To ascertain if done, take out a little and add an equal quantity of 
water; if it stirs up thin, it is not good, but if thick, it is all right and 
may be taken off the fire. 

Hard Soap 

is made by the addition of 1 pt. salt to each gallon of soft soap. Stir 
in gradually till dissolved; then cool, scrape off the soft part next the 
lye, and set away for from twelve to twenty-four hours, and wash 
your kettle. Next day slice your soap up thin and repeat the former 
process. After coohng this time, scrape well, cut into bars or pieces, 
and lay them on boards to dry, turning over every day. Strong soap 
requires more salt than weak. When it curdles and begins to have a 
whitish cast, you may take it for granted that it is sufficiently salted. 

Hard Soap No. 2. 

Another good hard soap is made by adding to 5 gals, soft water 
3 lbs. well-cleansed grease, 2}4 lbs. well-slaked lime, 5 lbs. soda-ash, 
and a part of a teaspoon of sulphate of lime, boiling till the grease has 
disappeared. 



<90 (gliEANSB (sLOHlHING. 525 

Ox-Gall Soap. 

Soap made with ox-gall will prevent black goods from fading. Take 
3 gills gall to 1 lb. soap, cut fine, and dissolve in 1 pt. clean rain-water, 
which first heat boiling hot. Simmer slowly, stirring until thoroughly 
mixed. Make a suds of this as you would of any soap, but do not rub 
on the clothes. 

Soft Soap. 

Still another excellent soft soap is made by adding borax and 
sal-soda, of each 1 lb., to 5 lbs. common soap, shaved thin and dissolved 
in 5 gals, clean cistern water, stirring constantly until melted. When 
thoroughly mixed, pour out to cool, still stirring frequently. Use for 
soaking clothes, in the proportion of 3^ pt. soap, 1 pailful soft water, 
not hot, but simply warm. Try it ; you will like it. 

" Cold Soap" 

is made without boiling, by adding 1 lb. cleansed grease to each gallon 
of lye strong enough to bear up an egg. Set it where It will get plenty 
of hot sunshine, but neither dew nor rain, and stir frequently every day 
until made. 

Sand Soap. 

A nice cleansing soap for the hands is made by cutting up 1 lb. 
of any good standard soap, while fresh and soft (Ivory and Lennox are 
nice for this), and putting over the fire with 2 lbs. clean white sand. 
Heat and stir till thoroughly incorporated; mold in small cakes, and 
let cool. No kitchen dresser should be without some of this soap. 



■S TO CLEANSE CLOTHIM,' '&• 



To remove grease and soil from coat collars, etc., 
take one ounce each of fine soap, glycerine, and 
spirits of wine, with four of hartshorn. Shave the 
soap into two quarts of hot soft water ; when 
cold, add the other ingredients, and keep in a jug 
well-corked. Apply with a soft sponge. 

Washing in gasoline will cleanse most woolen 
and silk goods, but it must not be used in the same 
room with either a light or a fire, in grate or stove, 



526 BF?BAI^PASm, DlNHEI^ AND SUPPEI^. 

no matter how distant, as the gas generated by it 
is too inflammable to make it safe. 

Alcohol and hartshorn rubbed on in equal pro- 
portions, either with a bit of colored flannel or 
a soft sponge, will remove grease from woolen 
and cotton cloth, also from silk ; but then it must 
be merely wetted with it, as rubbing in leaves an 
ugly mark on silk, which cannot be effaced. When 
the spots are old, or very bad, several applications 
may be needed. 

Rub tar spots with lard, then wash with soap- 
suds. 

Paint spots on silk, cotton, or woolen may be 
removed by saturating with spirits of turpentine. 
Let it remain several hours, and then rub between 
the fingers, and it will crumble away. 

Ink spots disappear before vinegar and baking- 
soda combined ; wetting the parts in weak muri- 
atic acid will also remove them. 

" The Housekeeper's Universal Detergent " is 
made of alcohol and liquid ammonia, one ounce 
each, one of deodorized benzine, well mixed. It 
should be rubbed in with a soft sponge. It must 
be well "shaken before applying, and the place 
pressed with a warm flat as soon as dry. This 
is useful on black or colored goods, whether of 
silk, wool, or cotton. 

To renovate white silk lace, wash m gasoline ; 
black lace in coffee, using ammonia with the last, 
and rinsing in skimmed milk. Never iron lace, but 
spread out on a large pillow to dry. 

Loosely knit white woolen goods are better 



So (SLiEANSB (gLOJIlHING. 527 



cleansed by rubbing with fine white flour, or finely 
ground oatmeal, than by washing. The above, or 
moist bran, may also be used to clean white fur, 
rubbing it in with a coarse white flannel. For 
dark fur take fresh bran, thoroughly heated, but 
on no account scorched, and rub in by hand, not 
once but several times, and then brush well with a 
new, pliable whisk-broom. Furriers rub in butter 
to keep the skin soft and the fur glossy, but we do 
not advise its use by amateurs ; rub instead with 
magnesia, followed by friction with book-muslin 
the wrong way of the fur. It is said that a bit of 
mutton-tallow placed on or near furs will prevent 
all danger from moths. 

What will admirably cleanse woolen goods 
rarely does as well on silken fabrics ; but a quarter 
of a pound of soft soap, added to a coffee-cup of 
alcohol in which a teaspoonful of sugar has been 
dissolved, does nicely for silk. Wet the article 
with the above ; after a few moments rinse in sev- 
eral waters, in the last of which dissolve a little 
powdered gum arable. Apply the liquids by 
means of a sponge, as it will not do to crease the 
goods. When nearly dry, iron on the wrong side, 
unless the piece is so small that it can be laid on a 
pillow or a well-protected table, and smoothed dry 
with a towel or piece of butchers' linen. Black 
silk may simply be sponged with strong, clear 
zaa7'?u coffee sweetened with a little brown sugar, 
to give it stiffness and gloss, and ironed on the 
wrong side when partially dried. If benzine is 
used to renovate silk, take the precaution first to 



528 Bl^BAI^PASUl, DlNNEI^ AMD SUPPEl^. 

dampen the spot with a drop or two of water, 
taking- heed not to allow the benzine to extend 
beyond the water-mark. If you wish a nice dress- 
ing for faded or spotted colored silks, ribbons, 
etc., dissolve an ounce of borax in a very little 
boiling water, and add to a teacup of alcohol, half 
a teacup of spirits of hartshorn and one ounce of 
camphor. 

Logwood tea, made by boiling logwood chips 
in a little water, is efficacious in restoring the 
color of black cashmere and all smooth black 
woolen goods. Sponge and dry several times 
before pressing ; and then let the iron be warm, 
not hot, and the goods slightly damp, but without 
being sprinkled. 

If you wish to renew your carpets after 
having well beaten and brushed those you wish 
to cleanse, scour them with ox-gall ; this will 
extract any grease that may be on them, as 
well as brighten faded tints. One pint of ox-gall 
in three gallons of warm soft water will suffice for 
a large carpet. 

Ostrich tips or plumes may be cleansed in a 
strong suds made of curd soap, to which add 
a little pearl ash. Use quite hot, and strip the 
feathers well through the hands to wash them. 
When you have thus gotten rid of the dirt, give 
them a clean bath of blued suds minus the ash, 
and, lastly, rinse them in cold bluing water. 
Strip out the water with your fingers and shake 
the feathers carefully. Then hang near the fire, 
and when " bone dry," hold over the stove and 



DYEING. 529 

curl each fiber separately with the back of a 
pen -knife. 

A nice varnish, for faded black straw hats or 
bonnets, is made by dissolving one ounce pul- 
verized black sealing-wax in four ounces best 
alcohol ; keep in a warm place, and shake up 
frequently. Apply warm, and the straw will look 
as well as ever. 

Holding- a freshly-lighted brimstone match near 
the spot, and confining fumes with the half-closed 
hand, will take out many kinds of stains from 
cotton cloth. Always slightly dampen the spot 
beforehand. 



• ^ 9 ^ 



The three essentials to successful coloring are, 
first, good recipes ; secondly, pure, fresh dye- 
stuffs ; and, thirdly, an abundance of clean, soft 
water. The goods must also be properly prepared 
by careful washing, and thorough cleansing from 
dirt and grease. Black, red, and most other col- 
ors should be well washed in soap-suds after dye- 
ing and before rinsing ; it helps to set the color, 
and makes them soft and pleasant to the touch. 
Goods must never be put dry into the dye-bath, 
but first be wrung out of warm water, if new and 
not in need of washing with suds. To prevent 
crocking from dyed goods, rinse in several abun- 



530 Bi^SAi^PASfn, biNnci^ and SUppei?. 

dant waters after dyeing, until the water remains 
perfectly clear. To tell whether your dye is of 
the desired shade, stand toward the light and 
pour out a little from a dish held above your eyes, 
so that you can look through the stream. 

The aniline, or so-called " Family Dyes," are 
for sale at every drug-store, and are easily used, 
the only objection to them being that they will 
fade, especially on cotton. This tendency may, 
however, be measurably obviated by first boiling 
the goods to be colored with Sicily sumach bark, 
in the proportion of one ounce of bark to each 
pound of the goods, for an hour or more ; then 
wring and steep in a weak solution of alum-water 
for fifteen or twenty minutes ; then in weak sul- 
phuric acid water. Lastly wash, and rinse thor- 
oughly, when they will be in the best possible 
condition to receive and retain the aniline colors. 
For the rest, follow the directions given on the 
package of dye used ; and never dye woolen with 
dye intended for silk or cotton, ox vice versa. Ani- 
line dyes for silk should always be dissolved in hot 
alcohol instead of hot water ; but be careful not 
to bring it to a boil, as it is very inflammable. 
Aniline, and some other dyes as well, must always 
be prepared in porcelain or bright tin ; and for all 
coloring use a smooth wooden stick or paddle to 
lift, and turn, and air your goods. Keep the tem- 
perature of the dye-bath for silk at 120°, but never 
boil. 

White goods are bleached with si;lphur, and 
hence will not take any and every color, — as most 



DYEING. 531 

people fondly suppose. But they can generally be 
dyed lavender, stone, and slate color, light-blue, 
rose, scarlet, nut-brown, and some of the new dark 
shades. 

When coloring over other colors, remember that 
red over yellow makes scarlet ; red over blue, 
purple ; over slate and drab, crimson. Blue over 
pink, buff, slate, and drab will make blue, but will 
turn red to purple, and yellow to green. Brown 
over red turns garnet ; while a weak black dye 
over blue makes navy blue. 

We now present some first-class recipes, which 
have stood the test of years of use by numerous of 
our most skillful house-keepers. We might extend 
our list indefinitely, but we prefer " quality to 
quantity," and therefore only give such as we 
kiiozv to be good. Our readers will find, however, 
that by combinations, such as will readily suggest 
themselves, they can make them meet the require- 
ments of nearly every case. 

1. To dye 1 lb. of woolen goods scarlet. Finely powder 13^2 oz. 
cochineal, and steep half an hour in a pailful of clear, soft water, 
stirring well. Then add X oz. cream tartar, and when thoroughly 
mixed 3 oz. solution tin, still stirring till the whole is dissolved. 
Use brass, copper, or new, bright tin vessel to color in ; boil one 
hour, stirring, lifting, turning, and airing frequently. Then drain, 
cool, and follow preliminary advice. 

2. A pretty pink for 3 lbs. woolen goods is made by first boiling 
them one hour in soft water in which 4X oz. alum have been dissolved. 
Then wring and put in the bath of dye (a pailful to each pound of goods, 
is an excellent general rule, except where there is a very large quantity 
to be dyed) made by steeping for fifteen minutes IX oz. cream tartar 
and 1 oz. of cochineal. Boil in this till the color suits, using brass, 
copper, or else bright new tin utensil. 

3. Cochineal dyes being somewhat expensive, we also give some 
recipes for coloring ked with cheaper material. For 3 lbs. woolen 
goods soak 1 lb. madder for two hours in warm water ; then bring to a 



532 Bl^EAI^PASin, DlHKEI^ AMD SUPPEI^ 

boil and add 5 oz. solution of tin; put In goods, boil, stir, lift, and air 
till the color suits; then rinse in cold water, etc. 

4. Lao red for 1 lb. of woolen goods is made with 2 oz. lac dye, 
1)^ oz. solution of tin, and 1 oz. cream tartar. Put the lac in boiling 
water ; after five minutes add the solution of tin ; after five more, the 
cream tartar; mix thoroughly before putting in the goods, boil half an 
hour, then rinse, etc. 

5. The above are for woolen only. To dye any kind of goods wine- 
color, boil 1 lb. of cam-wood in 1 pail water, and steep goods thirty 
minutes ; cool, boil, and steep the dried and then dampened goods 
a second time fifteen minutes. Then dissolve 1 oz. blue vitriol very 
carefully in warm water, in a glazed vessel ; add to the other, and boil 
goods thirty minutes longer. To darken the color, or for cotton 
goods, add yi oz. copperas, dip goods in, and then ijroceed as usual. 
Color in brass or copper. 

6. Maroox is made with cudbear and blue vitriol; 1 oz, each 
to each pound of the goods and pailful of water. Boil first in the blue 
vitriol water for half an hour; then add cudbear and boil half an hour 
longer. To make the shade very dark, increase the proportion of cud- 
bear. Rinse, etc. 

7. Cherry-red or bright pixk for -2 lbs. of cotton goods is made 
with 2 oz. solution tin, to 1 lb. Nicaragua wood. Boil the latter thirty 
minutes to one hour, till strength is extracted ; then strain, add solution 
tin, and stir till well mixed. Add goods, and simmer gently 34" hour, 
stirring, airing, etc. Use brass, copper, or tin to dye in, and plenty of 
rinsing water. 

Madder-red for 1 lb. woolen goods is made with 3 or 4 oz. madder, 
according to shade required, 1 of cream tartar, and 3 of alum. Dis- 
solve the last two in a small pail of warm water, and simmer goods in it 
two hours, using brass or copper kettle, and turning, and working, and 
airing frequently. . Then take out goods, rinse well^ and wash and wipe 
your kettle; after which put in the madder, finely pounded, pour on 
1 pailful hot water, and stir vigorously for ten minutes; then put in 
goods, letting them lie one hour, keeping the temperature at 125°, 
turning, working, and airing faithfully. Then boil }'i hour, airing and 
working goods ; rinse, etc. By the addition of nitric acid on the root 
of the aloe, a beautiful red color is produced, which may be utilized as a 
dye for silk and cotton. Proportion according to shade desired. 

9. Sea-green, or ocean-blue, is made by dissolving 3% Prussiate 
potash in water at 120°, adding 1 oz. oil of vitriol very cautiously, 
stirring well. Then in another vessel dissolve ^% oz. sulphate of iron 
in water at 120°. After skimming well, put in goods and keep 
for half an hour at even temperature ; then wring well and put into 
the other vessel, keep fairly hot, air and dip frequently for five to ten 
minutes; rinse but once, and dry rapidly. If not dark enough, when 
dry repeat process. This is for 3 lbs. cotton goods. Use brass, co]}- 
per, tin, or wood to dye in. 



Dyeing. 533 

10. To color SEAL-BROWX 5 lbs. cofton or woolen goods, dissolve 
1}4 lbs. catechu iu boiling water, add 2 oz. blue vitriol dissolved in hot 
water, and mix with former. In this scald goods one hour, and leave 
in dye till next day. Then dissolve 1 oz. copperas, and 1 of extract 
logwood, in pure hot water, add 2 oz. bichromate of potash dissolved 
in boiling water ; wring out goods and put in this bath, keeping it at 
135° fora quarter of an hour. Wring dry and boil with 6 oz. each of 
fustic and logwood chips, adding 1 oz. copperas dissolved in hot water. 
A lighter brown may be made without the last three ingredients. 

11. Cinnamon-brown and wood-color, for 6 lbs. of cotton goods, 
are made by steeping 1 lb. catechu and l}i oz. soda ash till dissolved, 
stirring constantly. Then iu an earthen dish dissolve 2 oz. blue vitriol 
in 2 qts. hot water, and gradually add to the other. Put goods in and 
steep two to three hours (new goods take longer than old), adding boil- 
ing water as the dye boils away. This will give you a pretty shade of 
reddish-brown. Rinse and dry as usual. For wood-color, treat as 
above, but before drying goods dissolve 3 oz. bichromate of potash in 
brass, copper, or iron kettle, and boil goods damp from the other dye 
till the color suits. Have the bath full, and turn and air frequently. 
Do not dry in the sun. 

12. Copperas-brown is used largely for striping carpets. For 3 lbs. 
cotton dissolve 3^ lb. copperas in boiling water, dip goods in and let 
them lie a moment; then dip in cold leach lye, wring and dry; after 
which boil ten minutes in pure soft water, rinse very thoroughly and 
dry in the hot sun. 

13. Blue for 3 lbs. cotton; color in wood and glazed ware. In 
2 qts. hot soft water in an earthen bowl, thoroughly dissolve 2 oz. 
Prussian blue and 1 oz. oxalic acid, constantly stirring. Pour into a 
tub of blood-warm soft water, still stirring; then steep goods, dipping 
and airing until the color suits (if not dark enough add more of the 
blue liquor). Wring, rinse, and dry iu the shade. 

14. For 1 lb. of YELLOW cotton, dissolve 33^ oz. acetate of leaa and 
1% bichromate of potash, the former in hot water in a brass or copper 
kettle; the latter in a tub of blood-warm water. Dip the damp goods 
first in the hot lead-water for a quarter of an hour; then wring and put 
into the tub of dye, working and airing, and then thoroughly wringing, 
and putting from one dye into the other till the color gives satisfaction, 
rinsing always before dying the first time, so as to have goods moist. 

15. To color 4 lbs. of cotton green; first, put through blue and 
then through yellow dye, exactly as given above, as it takes three times 
as strong a dye to color white yellow, as to color blue green (by 
means of yellow dye). 

16. For orange, color yellow, and then while damp dip into strong 
lime-water made by pouring 2 qts. hot water on 1 lb. of stone-lime, 
stirring hard, and after a little, adding 5 gals, or more water, then cov- 
ering tightly and setting away to settle. Pour off clear water when 
wanted. 



534 Bl^EAI^PASfP, DINMBI^ AND SUPPEl^. 

17. To color GREEN 3 lbs. c^ woolen goods, steep 13 oz. alum and 
2 lbs. fustic till all the color is extracted, then gently simmer until of a 
good deep yellow ; remove goods and fustic chips from the bath, let 
the dye cool till blood-warm, add 1 to 2 or 3 oz. indigo comp., accord- 
ing to the shade desired, stirring vigorously. Add the goods and sim- 
mer for half an hour, lifting and airing frequently ; when of the right 
shade, wring, rinse, etc. Color in -brass or copper. 

18. Color 3 lbs. wool violet, blue, or pukple by steeping 6 oz. 
cudbear in weak soap-suds. Let stand ten minutes, and then put 
in the goods previously washed in suds and wrung out without rinsing. 
Work them about in the dye for twenty minutes or so, then raise goods 
and throw in 4 oz. logwood chips and boil all together for three quarters 
of an hour, before adding 6 oz. of alum dissolved in hot water; after 
which simmer again slowly, stirring, and airing fifteen or twenty min- 
utes longer. This will make the goods a reddish-purple. For violet- 
blue, wring thoroughly, and dip in warm water in which ^ oz. of indigo 
has been dissolved, and steep till the color suits. Then wring, rinse, 
and dry in the shade. Color in bright new tin, or else in porcelain. 

19. Jet black for 5 lbs. mixed goods (if carpet-warp only two 
thirds the amount of dye-stuffs required for other goods will be needed) 
should be colored in an iron kettle. Dissolve 3 oz. blue vitriol in sufficient 
hot water to nicely cover the goods ; settle and skim, then put in the 
goods damp from previous washing and rinsing, and simmer slowly for 
one hour, after which wring and rinse in warm soap-suds, and lay by, 
instead of hanging up to dry. Dissolve 6 oz. of logwood in hot water, 
in a tin, iron, or copper vessel, and put in the damp goods. Keep sim- 
mering for three hours, airing and stirring frequently ; then throw into 
a tub of soap-suds, dip and swash about, and finally rinse, etc. 

20. Another recipe for coloring cotton or woolen goods black is as 
follows : For 5 lbs. of the goods dissolve }4 lt>. of extract of logwood 
in hot water. In a brass or iron kettle, and }{ oz. of verdigris, in 2 qts. 
hot water in a glazed bowl, and mix the two ; steep the goods in hot 
strong suds for fifteen minutes, then drain, or wring very lightly, and 
put in dye-bath and keep scalding hot for one hour or more, constantly 
airing, working, and moving about, till of a good uniform color. Then 
cool, wring, rinse, and dry in the shade. 

21. The same amount of goods (5 lbs.) may be dyed drab with 
strong sumach tea, with the addition of copperas ; after which rinse, 
then mix with fustic and logwood extracts and put in soft water Avith 
goods, swashing about and w^orking thoroughly; lastly set by rinsing 
in alum-water. In dying carpet-warp drab or black, less dye is needed 
than for cloth. Proportion ingredients according to shade desired. 

22. Lead-color is easily made on woolen, cotton, or mixed goods. 
For 3 lbs. of goods put 1 oz. of nut-gall into an iron kettle with water 
to cover well; stir hard till nearly or quite boiling, then add 2 qts. of 
water in w^hich are dissolved 1 oz. of copperas, put in the goods and 
boil for half an hour, or till the color suits. 



Dyeing. 



535 



23. Indigo-blue for 3 lbs. of woolen goods is made by dissolving 
5 oz. of alum and 3 of cream tartar in hot water, in which boil the goods 
one hour. Then clean the kettle and fill with soft water at 112'^ and 
stir in indigo corap., from 2 to 2)^ oz., according to the depth of color 
desired, and simmer gently for twenty minutes. Use brass or copper 
kettle. 

24. Another beautiful black for 4 lbs. of woolen goods is made by 
simmering in a brass, copper, or iron kettle, in a solution of 6 oz. 
of logwood and 1 of argol, dissolved in hot water. Stir well, air often, 
and boil three hours; then take out, drain, and hang up till cold, after 
which wash out and wring. Lastly boil % of an hour in a bath of 
114 "2. bichromate of potash in sufficient hot water to nicely cover the 
goods; then cool, rinse, etc. 





GENERAL. 



A 

AcceptaiKe, note of Page 81 

Accidental poisoning 314 

Accidents 3"" 

Adulterated milk 255 

Advice about jellies and jams — 446 

Advice on house-keeping 3:35 

A handsome dinner-table 88 

A large pantry 341 

Anecdote from the French 38 

Animal food 244 

Apportioning labor 335, o3d 

Appliances for heating and venti- 

lating 2^1 

Arrangement of table 84 

Attending church I'i'l 

B 

Baking powder 272 

Barnyards and out-houses 299 

Beef and veal 137 

Beef, location of joints 147 

Beef, to select 148 

Behaviour at receptions 177 

Bill of fare for breakfast 66 

Bill of fare for dinner 99 

Bread preparations 22 

Breakfast as it should be 51 

Breakfast parties 61 

Breakfast foods 63 

Business cards 225 

Butter 268 

C 

Calling and visiting 204 

Calling rules 205 

Calls after dinner-party 9( 

Calls after entertainment 186 

Calls on the bereaved 204 

Candies 2ii^*^ 

Canned fruit and vegetables 2tji 

Carbonic acid gas 276 

Cards and invitations 210 

Cards, etiquette of 222 

Cards, business 225 

Cards, uses of 223 

Carve, how to 13^ 

Cellars 296 



Cess-pools 299 

Change of diet 473 

Charcoal, pulverized 324 

Cheap sugar 268 

China wedding 219 

Chloride of lime 325 

Chlorine gas 325 

Choking 310 

Church, attending 171 

Church vv'eddings 190 

Church sociables or fairs 175 

Cisterns 261 

Clothes on fire 309 

Coffee 267, 453 

Coffee-pots and tea-pots 454 

Coloring, remarks on 529 

Combination of foods 33 

Common fowls 152 

Company manners 41 

Company, to entertain 364 

Contention and contradiction .... 232 

Conversation 186 

Cookery, hygienic 472 

Copperas 327 

Corn 24 

Costumes for weddings 189 

Courtesy to the aged 170 

Courtesy, value of 160 

Croquet parties 176 

Curtains 347 

D 

Dealing with servants 253 

Decayed foods 533 

Decorating 343 

Diamond wedding 200 

Digestion time-table 35 

Dinner d la Basse 92 

Dinner at home 72 

Dinner, decorum of 84 

Dinner foods 93 

Dinner, invitation to 80 

Dinner, serving of 92 

Dinner-table 84 

Dining-rooms 348 

Dirt in the eye 311 

Diseased foods 243 

Dish-washing 358, 359 

[537] 



538 



Index. 



Disinfectants 3-22-329 

" Does her own work " 335 

" Do iiots " (suggestions) 47, 48 

Drainage and sewerage 265 

Driving 2-27 

Drowning 303 

Dry eartli 324 

Ducks, how to select 154 

Duties of guests 182 

Duties of host and hostess 182 

Dyeing 529 

E 

Eating, object of 18-21 

Egga and milk 33 

Engaged persons 188 

Entertaining company 3G4, 365 

Et Cetera (wedding) 196 

Etiquette at Washington 228 

Etiquette of breakfast 54 

Etiquette of cards 222, 223 

Etiquette of New Year's calls. . . 132 

Etiquette of public places 171 

Etiquette of driving and riding. . 226 

Etiquette of table-usage 37-48 

Etiquette of the street 166 

Etiquette of visiting 207-210 

Etiquette of weddings 187 

F 

Filtration 261 

Fire, clothing on 309 

Fish 27, 136, 393 

Flesh-meats 25 

Foods, decayed 253 

Foods, diseased and adulterated 343 

Foods, vegetable 473 

Foreign bodies in ear ?>\Z 

Foreign bodies in eye 311, 312 

Foreign bodies in nose 313 

Foreign bodies, swallowing 309 

Forget self 365 

Forms of invitation to parties . . . 124 

Fowl 27, 141, 152 

Freezing 308 

Fresh air, to introduce 279, 284 

Fruit 34, 460, 462 

Fruit, to keep 512 

Funeral etiquette 201 

Funeral floral decorations 203 

Funeral notice 220 

Furnishing and decorating 313 

G 

Game 28, 397 

Garden parties 125 

Gas, carbonic acid and oxide 

276,284,292 

Gas, chlorine 325 

Gasoline, washing in 525 

Geese, how to select 154 

Golden wedding 200 

General rules of etiquette 41 

General treatment of poisoning. . 315 
General supervision of household 354 
Grains ., 474, 487 



Good behaviour 150 

Gossip 232 

Guests, duties of 183, 208 

Guests, how to select 82-84 

Guests, how to seat 61 

Guests, how to treat 365 

II 

Habit 106 

Heavy upholstery 347 

Home dinners 72 

Home etiquette 161 

Honey 271 

Host and hostess, duties of 188 

Houses, proper location of 295 

House, your 339 

House-work, planning 361 

How to cook 373 



Ice 514 

Informal invitations 221 

Informal luncheons 78 

Invitations to china wedding 219 

Invitations to crystal wedding. . . 219 

Invitations to evening party 220 

Invitations to funeral 220 

Invitations to golden wedding. . . 219 

Invitations to musical party 221 

Invitations to weddings 

189, 203, 213,214 

Impure water 259 

Impurities (organic) in water 260 

J 

Japan tea, adulterations of 266 

K 

Keeping house 333-339 

'' Kettle-drum " 124, 181 

Kitchen, the 340 

Kitchen utensils 375 

L 

Ladies traveling 164, 165 

Laundry, remarks 517, 5.:;1 

Lightning-stroke 307 

Lime 324 

Lime, chloride of 325 

Lime in the eye 312 

Lime, unslaked 342 

Location of houses 295 

Lye (to soften water) 518 

JI 

Manners, company 41 

Marriage 187 

Meats 25, 400 

Meats, how t > select 145 

Methods of antidoting poisons . . . 

316-318 

Mid-day meal 51 

Milk 33, 255,259 

Mocha coffee 453 

Morning meal 51 

Morning receptions 177 

Musical receptions 178 



IMDEX. 



539 



N 

Nose, foreign bodies in .'51:3 

Nothing gained by impatience . . . ;]u7 
Nutritive value of foods S5 

O 

Oats 24 

Oatmeal 25 

Order of courses for breakfast ... G9 
Organic impurities in water . 201) 
Ozone 328, 329 

P 

Pantry 341 

Parties, breakfast (jl 

Parties, dinner 82 

Parties, evening 181 

Parties, garden 125 

Parties, supper 117 

Parties, tea 123 

Partridges 154 

Permanganate of potasii 328 

Pheasants 155 

Pickles 274 

Picnic baskets 116 

Planning house-work 3G1 

Plover 15 

Poisoning, accidental 314 

Poisoning antl drowning 303 

Poisoning from decayed food 253 

Poisoning, gener.J treatment of. . 315 
Poisoning, specific treatment of .. 316 

Poisonous gases 284 

Poisons, antidotes for 319-321 

Pork 247 

Poultry and game, remarks 397 

Powders, baking 272 

Proper location of houi-es 295 

Public entertainments 173 

Public places, etiquette of ....'.. . 171 
Pulverized cliarcoal 324 

R 

Railroad travel 1G2 

Receptions, behaviour at 177 

Receptions, morning 177 

Receptions, musical 178 

Recognitions on the street 167- 

Refreshments 129 

Refreshments, preparation of .. . 133 

Relation of food to health . . 17 

Relation of man to man 159 

Rules of calling 205 

Rules of table etiquette 42-47 

Russian mode of dining 92 

S 

Seating the guests 61 

Servants 352 

Servants, dealing with 353 

Serving breakfast 62 

Serving dinner 92-94 

Setting the table 110 

Sewerage 295 

Sociables, church 175 

Social gatherings 117 

34 



Skives, women are 3t)2 

Stale vegetables 255 

Street etiquette 166 

Sti'eet, introductions on 168 

Street, recognitions on 167 

Street, walking on 168 

Sugar 268 

Suggestions 47 

SdfiJhurous acid 326 

Supper 105 

Swallowing foreign substances . . 309 

Sylvester's method 307 

Syrup 270 

T 

Table arrangement 84-110 

Table etiquette 37 

The conversation 186 

Tlie curtains 347 

The evening meal 105 

The guests 82 

The invitation 80 

The kitchen 340 

The mid-day meal 71 

The morning meal 51 

The table arrangement 57 

The true basis 159 

Treatn^ent for poisoning 315-318 

Trichinae 248 

U 

Unslaked lime 342 

Usds of cards 223 

Utensils, kitchen 375 

V 

Value of courtesy 160 

Value of foods 35 

Various tables 34, 35 

Veal, healthier 24 i 

Veal, location of joints 149 

Veal, selection of 150 

Vegetables 29 

Vegetables, canned 273 

Vegetable combinations 34-255 

Vegetables, stale 255 

Ventilation 275 

Ventilation, appliances for 281 

Vinegar 274 

Visiting, etiquette of 207 

W 
Waiting and being w^aited on ... . 94 

Walking in company 168 

V7arming and ventilation 275 

Washington, etiquette at 228 

Washington, maxims of 235 

Water, filtration of 261 

Water, impure 259 

" Wear a smile " (poetry) 108 

Wedding anniversaries 197-201 

Wedding etiquette 187 

Wedding invitations 213 

Weddings at home 194 

Wild game , 28 

Wine at table 75 

Women are slaves 362 

Woodcock 155 



540 



Index. 




DEPARTMENTS. 



Bread 377-389,470-486 

Cakes 440-451 

Confectionery 469-471 

Cookery 373-511 

Custards, creams, and jellies 433-4:i7 

Drinks 453-460 

Eggs and omelets 4.0, 411 

Fish 393-397 

Frosting or icing 452 

Fruit 460-405 

Fruits and vegetables, how to 

keep 512-515 

Grains and mushes 487-491 

"Hygienic" cookery, remarks 

on 472-470 

Ices 438, 439 

Jellies and jams 466-409 

Meats 400-405 

Pastry, "hygienic" 492-495 



Pastry— pics 429-433 

Pickles, sour 412 

Pickles, sweet 413, 414 

Poultry and game 397-400 

Puddings 422-427 

Relishes for breakfast and 

supper 411-415 

Salads 406, 407 

Sauces for meats 408-410 

Sauces for puddings 428, 429 

Soups 389-393 

Soups ("hygienic") and 

stews 506-511 

Table of weights and meas- 
ures 441 

Various side dishes 405, 406 

Vegetables 415-421, 495-505 

Clothing, to cleanse 525-529 

Dyeing 529-535 

The laundry 511-525 



RECIPES. 



Baking-powder (very best) 450 

Bread 

Apple 486 

Boston brown 381 

New England brown 381 

Steamed brown 381 

Sweet brown 485 

W.'s brown 484 

Yankee brown 484 

Batter 480 

Cocoanut 486 

Corn 381 

Corn steamed 382 

Currant 486 

Excellent 379 

Good 480 

Graham 381, 484 

Graham fruit 382 

Hop yeast 380 

Premium 478 

Rice 485 

Rye and Indian 483, 484 

Salt-rising 382 

Snow 480 

Biscuit. 

Beaten 482 



Biscuit. 

Breakfast 384 

Cream 384 

Fine-tlour 480 

French 384 

Graham 384 

Hard 478 

Lemon 385 

Quick soda 384 

Rye 385 

Sugar 385 

Buns, graham 485 

Crackers, graham 481 

Crisps, wheat-meal 480 

Croquettes, rice 387 

Crumpets, London 385 

Gems (orpufEs), directions for.. 479 

Breakfast puflEs 482 

Corn puffs 482 

Cornmeal gems 483 

Farmer's 486 

Graham 386, 387 

CT7'iddle- cakes. 

Buckwheat 388 

Crushed wheat 388 

Flannel 389 



Index. 



541 



^ 



Griddle-cahcx. 

Graham ;jS7 

Hoe-cake 86 

Indian 388 

Oatmeal 38. 

Quick buckwheat 388 

Kice 388 

Kye 388 

Muffins. 

English 386 

Graham 380 

Loudon 385 

Mrs. W.'s 385 

Oatmeal 3-0 

Plain 384 

Rolls. 

Breakfast 481 

'' Drumsticks " (hard) ■ 479 

Flour and Potato 4S6 

Milk 480 

Tremont House 383 

Waffles 387 

YeaJ. 

Cakes 379 

Good 378 

Hop 378, 380 

Potato 378, 37 9 

Soft hop 379 

Cake 

Angel 441 

Caramel 440 

Cookies, ginger 450 

Cookies, sugar 450 

Cookies, molasses 450, 451 

Cookies, moss 450 

Cookies, Mrs. Lession's 449 

Cookies, thin, ginger 451 

Cornstarch 440 

Cream pulfs 413 

Cream puffs, whf[3ped 444 

Cream siiells 447 

Chocolate layer 414, 448 

Custard 443 

Belicate 442 

Dolly Varden 447 

Doughnuts, raised 449 

English lad3'^-cake 443 

Excellent 445 

Fried-cakes, sweet 449 

Fruit-cake 444, 445, 448 

Fruit-cake, plain 445 

Fruit-cake, rich, black 445 

Fruit-cake, layer 448 

Genoa 445 

Ginger 440 

Gingerbread, soft 449 

Gold 447 

Hermits 449 

Hickory 447 

Ice-cream 448 

Jell-roll 449 

Jelly squares or diamonds . . 443 

Jumbles, rich 450 

Lady-cake 442 



Cake 

Lady-cake, English 443 

Lady-iingers, sponge 441 

Layer 442 

Layer, chocolate 448 

Layer, cocoanut 448 

Layer, fruit 448 

Lemon jelly 448 

Lemon snaps 451 

Little cup 443 

Macaroons 4 ji 

Madeira 441 

Mutton-chop 442 

Nice loaf 442 

Nut 446 

Orange 444 

Patty-cakes 449 

Plain fruit 445 

Pound 441 

(Queen's drops 443 

Raised doughnuts 449 

Rich black fruit-cake 445 

Roll, Swiss 444 

Scotch short-bread 444 

Snaps, lemon 451 

Sna})s, ginger, thin 451 

Snaps, brandy (so-called) 450 

Snow 448 

Snow-ball puffs 447 

Sponge 445 

Sponge lady-fingens 441 

Strawberry^hort-cake 446 

Sugar • 442 

Sugar drops 450 

Sultana 444 

Swiss roll 442 

Walnut 446 

Whipi)ed cream puffs 444 

White 447 

White mountain 442 

Confectionery 

Almond hard-bake 471 

Butter Scotch 470, 471 

Candy 46&-471 

Candy, cocoanut 470 

Candy, cream 471 

Candy, fruit 469 

Candy, lemon 471 

Candy, molasses 409, 471 

Candy, peanut 47], 

Candy, white 46i» 

Caramels 471 

Caramels, chocolate 470 

Caramels, cream 470 

Caramels, maple sugar 470 

Cocoanut ice 471 

Taffy, Everton '.'...". 470 

Taffy, raspberry 470 

Custards, creams, and jellies 

P.lanc-mange, arrowroot 437 

Blanc-mange, vanilla 437 

Creams. 

Bavarian 436 

Fruit 436 



542 



IMDBX. 



Creams. 

Imperial 43G 

Italian 430 

Lemon 4;^^ 

Pink 4;W 

Raspberry 435 

Spanish 43(i 

Tapioca 487 

Oustar'ds. 

Almond ■iHr) 

Apple 4;W 

Baked 4U 

Boiled 4.34 

Chocolate 434 

Sago 434 

Charlotte Kiii^sc 43(j 

Floating island 435 

Jelly. 

Lemon 437 

Marble 437 

Orange 437 

Drinks 

American temperance bever- 
age 459 

Beer, dinger 460 

Beer, roo^t 4G0 

Bottled cider 459 

CoHee-pots and tea-i)()ts 451 

Coffee, best 45G 

Coffee, chocolate 457 

Coffee, crust. . .% 4)7 

Coffee, filtered 455 

Coffee for one hundred 455 

Coffee, French 4r)5 

Coffee, golden 456 

Coffee, split pea 456 

Coffee, whipped crc-nu 456 

Ginger-pop 459 

Lemonade, common 457 

Lemonade, English 458 

Lemonade, hot 458 

Lemonade, orange 458 

Lemonade, pine-apple 458 

Lemonade, tea 458 

Summer beverages 459 

Tea 456 

The national coft'ee-pot 454 

Unfermented wine 459 

Whey, lemon 459 

Egos and omelets 

Boiled 410 

Columbus 411 

Poached 410 

Scrambled 410 

Omelets. 

Baked 410 

Boiled 410 

Savory .411 

Sweetbread 411 

Veal 411 

Fish 

Baked halibut 393 



Fish 

Baked whitelish 393 

Boiled fish 393 

Broiled fish 394 

Codfish a /a c/'.'me 394 

Codfish balls 394 

Codfish gravy 394 

Croquettes 394 

Fish chowder 397 

Salmon, baked 393 

Salmon, boiled 394 

Salmon, broiled 395 

Salmon, cutlets 395 

Salt mackerel or white fish . . 394 

Sauce for boiled fish 395 

Trout, fried 395 

FiSH (shell) 

Clam chowder 396 

Chuns, fried 396 

Oyster patties 395 

Oysters, scalloped 395 

Oysters, shell 395 

Oysters, stewed 395 

Frosting or icing 

Baker's icing 452 

Boiled frosting 452 

Chocolate frosting 452 

Cocoanut frosting 452 

Pink frosting 452 

Plain frosting — 452 

Yellow f rostin<j 452 

Fruit, etc •. 460-463 

Apple butter 465 

Blackberries 464 

Cherries, canned 464 

Cherries, preserved 465 

Citron, preserved 465 

Corn, canned 464 

Cnrrants 464 

Food medicines 462 

Fruit baskets 461 

Fruit, how to can 462 

Fruit in its season . 461 

Fruit in warm weather 462 

Grapes, canned 464 

Gooseberries, canned 464 

Peach butter 464 

Peaches, canned 465 

Peaches, easy way to can . 463 

Peaches, preserved 465 

Pears 463 

Pears, preserved 465 

Plums, canned 463 

Preserves, to make 465 

Pumpkin, canned 465 

Quinces, preserved 465 

Raspberries, canned 460 

Ripe fruit for the table 464 

Strawberries, canned 464 

Tomatoes, canned 464 

Whortleberries, canned 464 

Fruits, anb vegetables, to keep 
Remarks 512-515 



Index. 



543 



Fruits and Vegetables 

Apples 515 

Cabbages 516 

Cranberries 515 

Celery 515 

Grapep 51() 

Onions 5l() 

Parsnips 516 

Pears 515 

Tomatoes 515 

To take frost out of fruit and 

vegetables 516 

Turnips 516 

Vegetable oj'sters 516 

Gkains and mushes 

Barlej^ baked 401 

Barley, pearl 491 

Cornmeal pudding 490 

Cracked wheat 490 

Cracked wheat dessert. . . : . . 489 
Cracked wheat pudding. 489-491 

Crushed wheat 4S9 

Graham pudding 490 

Grains, how to boil 488 

Grains, nutritious 487 

Grains, to prepare ... 487 

Green corn pudding 491 

Hominy 490 

Molded farina 490 

Oatmeal pudding 491 

Pearl wheat 488 

Rice pudding 490 

Ryemcal pudding 490 

Samp 489 

Hygienic cookery 472-476 

Ices 

Fruit ices 4^9 

Ice-cream, cherry 438 

Ice-cream, chocolate 438 

Ice-cream, cocoanut 438 

[ce-cream, common 438 

[ce-cream, pure 438 

Ice-cream, strawberry 438 

Ice-water, lemon 439 

Ice-water, orange 439 

Ice-water, raspberry ' 439 

Sherbet, cream 439 

Sherbet, lemon 439 

Sherbet, strawberry 439 

Jellies and jams 

Jam. 

Current 468 

Gooseberry 468 

Quince 468 

Raspberry 468 

Rhubarb 468 

Jelly. 

Apple 467 

Crab-apple 467 

Currant 467 

Grape 467 

Lemon 467 

Marmalade, orange 469 



Meats 

Boiled 400 

Beef, canned 402 

Beef heart 402 

Beef omelet 402 

Beef, roast 401 

B, .f, roast, with pudding. . . 401 

Beef sausage 402 

Beef, smothered 402 

Beef stew 402 

Beefsteak, broiled 401 

Beefsteak with onions 402 

Beefsteak with tomatoes 402 

Beefsteak with tongue 402 

Irish stew 403 

Liver, calf's, fried 404 

Liver, stewed 404 

Mutton, boiled 403 

Mutton-chops 403 

Mutton, roast 402 

Mutton, beef, or veal pie 404 

Pot-pie, or veal pie 404 

Sweetbreads 404 

Veal, breast, forced 403 

Veal cutlets 403, 404 

Veal, fillet of, boiled 403 

Veal, fillet of, roasted 403 

Veal, loaf of 404 

Veal, loin of, boiled 403 

Veal, loin of, roasted 403 

Veal, pressed 404 

Veal, stew 404 

Yorkshire pudding 401 

Pastry (hygienic) 

Crust, bean 493 

Crust, cornstarch 493 

Crust, cream 493 

Crust, potato 493 

Filling, for pies 493 

Pic, apple 494 

Pie, batter 494 

Pie, berry 494 

Pie, custard 495 

Pie, peach 494 

Pie, pumpkin 494 

Pie, tomato 494 

Pie, Iceland moss 495 

Pastry"— pie s 

Paste for tarts, nice 430 

Paste pull" 4-i9 

Paste for pies 4:^.9 

Flaky 429 

Graham 4-:9 

Plain 429 

Pies. 

Apple 430 

Apple cheese-cakes 432 

Cocoanut 431 

Cream 431 

Custard 431, 432 

Frauds 433 

Lemon cheese-cakes 430 

Mince 430, 431 

Mince, mock 430 



544 



INDBX. 



Pies. 

Orange 432 

Potato 432 

Pumpkin 432 

Squash 431 

Washington 433 

Tarts. 

Banbury 432 

Open 432 

Raspberry, with cream 4^2 

Pickles 

Sour. 

Beans 414 

Cucumber 413 

French 4 1 3 

Green tomato 414 

Mixed 4 4 

Piccalilli 414 

Red cabbage 414 

Tomato catsup 414, 415 

Sweet. 

Apples 412 

Cucumber 413 

Currants 312, 413 

Grapes 413 

Peaches 412 

Tomato 413 

Poultry and game 

Poultry dressing for marlcet. 3<.)7 

Chiclven cutlets 399 

Chiclien croquettes SiiO 

Chicken, fricasseed 398 

Chicken, fried 398 

Chicken pates 399 

Chicken pie 398 

Chicken, roast 398, 3!i9 

Duck, roast 400 

Fowl, boiled 3<,!9 

Geese, roast 400 

Partridges, baked 399 

Pheasants, baked c99 

Pigeon pie 399 

Quails, baked 399 

Quail on toast 399, 400 

Turkey, roast 398 

Venison, roast 400 

Puddings 

Apple tapioca 425 

Balloon 427 

Batter 427 

Berry 424 

Bread and butter 424 

Bread, balicd 424 

Bread, boiled ... 424 

Bread, lemon 426 

Cabinet 426 

Cocoanut 4^3 

Carrot 426 

Cornstarch 4'^5 

Cottage 423, 426 

Custard, lemon 427 

English Christmas 422 

English plum 422 



Puddings 

Fig 427 

French 427 

Fruit 425 

Graham 424 

Indian, baked 424 

Italian . . 4;'.7 

Lemon 426 

Potato 426 

Queen of 425 

Queen 426 

Rice 423 

Rice, currant. 423 

Rice, ground 423 

Rice, plain 423 

Roly poly 423 

Steamed 426 

Snct, baked 424 

Suet, boiled 424 

Snow-balls 425 

Tapioca 425 

Very nice 427 

Relishes for breakfast and supper 

ToaKt. 

English 411 

French 412 

Lemon 412 

Milk 411 

Salads 



Dressing for. 

Chicken^ 406, 

Cold-slaw 

Lettuce 

Lobster 

Potato 

Veal 

Sauces for meats 

Apple, for roast-goose 

Bread 

Caper 

Celery 

Dutch, for meat or rish 

Egg 

Horseradish 

Lemon 

Mayonaise 

Mint 

Onion — 

White, for boiled tish 

Curry powder 

To clarify butter ... 

Melted '• 

Sauces for puddings 

Burnt cream 

Custard 

Foaming 

Lemon - 

Maple 

Pudding 

Plain 

Stiff 

Vinegar 



407 
407 
407 
407 
407. 
407 
407 , 

409 
409 
409 
408 
409 
408 
409 
408 
409 
40 S 
408 
408 
410 
409 
409 

428 
429 

428 
428 
428 
428 
428 
428 
428 



IMDEX. 



545 



Soups 

Bean 390 

Beef 390 

Chicken (broth) 391 

Clam 391 

Gumbo 392 

Julienne 391 

Macaroni 390 

Mock-turtle 392 

Mutton (broth) 391, 392 

Noodle 390 

Oyster 391, 392 

Ox-tail 392 

Potato 391, 392 

Rice 392 

Tomato .'.'.'.*.'."..... 391, 392 

Veal (broth) 392 

Vermicelli 391 

Soups, stews, and gruels (" hy- 
gienic") 
Remarks 500, 507 

Gruels. 

Cornmeal 511 

Farina 511 

Graham 511 

Oatmeal 511 

Porridge (milk) 509 

Soups. 

Bean (dried) 590 

Bean, green 509 

Bean and potato 509 

Brown 508 

Cream pea 507 

Potato 508 

Potato and bean 509 

Scotch (broth) 509 

Split-pea 510 

Tomato 510 

Tomato and macaroni 508 

Vegetable 507 

Vegetable (broth) 510 

Vegetable oyster 511 

Stews. 

Onion 508 

Parsnip 510 

Vegetable 510 

Table of weights and measures. . 441 

Various side dishes 

Beef, minced and browned.. 406 
Beef tongue, fricasseed. .. . 405 

Beef tongue on toast 406 

Beef tongue stewed 405 

Beef tongue jellied 406 

Chicken curry 40o 

Chicken, jellied 406 

Croquettes, sweetbread 405 

Lobster rissoles 405 

Meat balls 406 

Mutton, minced and browned 40(') 

Rissoles 4tir} 

Veal curry 405 

Veal, minced 406 

Vegetables 

Asparagus 417 



Vegetables 

Beans, Boston baked 410 

Beans, Lima 416 

Beans, string 416 

Beets, baked 416 

Beets, boiled 41i) 

Cabbage, salad 419 

Carrots 427 

Cauliflower 417 

Cauliflower, fried 417 

Cauliflower, omelet 418 

Celery, stewed 420 

Corn, boiled green 420 

Corn, stewed green 420 

Cucumbers, fresh 420 

Egg-plant, fried 418 

Egg-plant, stewed 418 

Hulled wheat 421 

Macaroni 418 

Onions, boiled 418 

Onions, fried 419 

Parsnips, stewed 418 

Parsnips, fried 4l9 

Peas, green 417 

Potato-balls 416 

Potatoes, boiled 415 

Potatoes, browned 416 

Potatoes, creamed 416 

Potatoes, fried 416 

Potatoes, mashed 415, 416 

Rice, savory 421 

Salsify, fried 420 

Salsify, soup 420 

Salsify, stewed 420 

Sauerkraut 421 

Slaw, cold 421 

Slaw, hot 421 

Succotash 420 

Tomatoes, fried 418 

Tomatoes, stewed 418 

Tomato toast 418 

Turnips 419 

Vegetables "• hygienically " pre- 
pared. 

Asparagus, boiled 500 

Asparagus with cream sauce 503 

Asparagus egg sauce 504 

Asparagus on toast 503 

Beans, dried 502 

Beans, boiled green 501 

Beans, string 501 

Beets, baked 499 

Beets, boiled 498 

Cabbage, boiled 499 

Cabbage, salad 504 

Cabbage, stewed 504 

Carrots 500 

Carrots with egg sauce 505 

Corn, boiled green 501 

Corn stewed with tomatoes . . 503 

Greens 501 

Parsnips, baked 505 

Parsnips, browned 500 

Parsnips, mashed 500, 505 

Parsnips, stewed 500 



546 



Index. 



Vegetables 

Parsnips with cream sauco . . 505 

Parsnips with egg sauce . . . 5.;4 

Peas, boiled green 5;)1 

Peas, split 502 

Potato, baked 498 

Potato, boiled 496 

Potato, boiled, ])eeled 497 

Potato, breakfast 4'J7 

Potato, browned^. 4i'7 

Potato, browned mashed .... 497 

Potato, creamed 502 

Potato flour 498 

Potato for shortening 497 

Potato jelly 498 



Vegetables 

Potato, mashed 497-503 

Potato, roasted ... 498 

Potato, scalloped 503 

Potato, sweet 498 

Squash, baked 500 

Squash, boiled 500 

Succotash 501 

Tomatoes, stewed 502 

Tomatoes and corn 503 

Turnips, boiled 409 

Turnips, mashed 499 

Turnips, stewed 499 

Vegetable oysters, scalloped 504 




Clothing, to cleanse 

Carpets, to renew 

Dressing for colored silks. . . 

Grease and soil, to remove 
525- 

Gasoline, washing in 

" Housekeeper's Universal 
Detergent" 

Ink spots, to remove 

Lace, white, to wash 

Lace, black, to wash 

Moths in furs, to prevent. . , . 

Ostrich feathers, to renovate 

Paint spots, to remove 

Silken fabrics, to cleanse 

Stains, to remove from cotton 

Tar spots, to remove 

Varnish for black straw 

Woolen goods, to cleanse. 

Black 

White 526, 

Dyeing 

Aniline dyes, to prepare 
goods for 

Black, for cotton or wool 

Black for wool 

Black (jet) formixcd goods. 

Blue, for cotton , 

Cherry-red, for cotton 

Cinnamon-brown and wood- 
color for cotton 

Copperas-brown for cotton. . 

Drab 

Essentials to success in col- 
oring 

" Family dyes," how to set. . 

Green, for cotton 



528 
628 

•527 
525 

526 
526 
526 

526 
527 
f28 
526 
527 
529 
526 
529 

528 
527 



530 
534 
335 
534 
533 
532 



533 

533 
535 

529 
530 
533 



Dyeing 

Green, for wool , . 534 

Indigo-blue, for wool 535 

Lead'color, for wool, cotton, 

and mixed goods 534 

Madder-red for wool 532 

Maroon 532 

Orange 533 

Pink, for wool 521 

Preparation of goods 529 

Red, for wool ; 532 

Red (lac), for wool 532 

Scarlet, for wool 531 

Sea-green, or ocean-blue — 532 

Seal-brown, for cotton 533 

To color over other colors... 531 

To dye white goods 530, 531 

Violet-blue and purple, for 

wool 534 

Wine-color for wool, cotton, 

or mixed goods 532 

Yellow, for cotton '. . 533 

The laundry 

Clothes. 

Boiling 519 

Ironing 521 

Kepaiiing, etc 517 

Sorting..''. 519 

Starchinjg 520 

Washing 520 

Hints 523 

Preparations for wash-day 517 

Softening hard water 518 

Borax, to use 518 

Tansy, peach-leaves 519 



INDEX. 



547 



To make 

Waphing-fluid, good .">?: t 

Bluing 522 

"Chinese Starch Polish"... 524 

"Cold Starch" '. 521 

Soap, any kind 524 

Soap, cold 525 

Soap, hard 524 

Soap, ox-gall ... 525 

Soap, sand 525 

Soap, soft 52.5 

Starch for black 521 

To remove 

Fruit-stains 523 



To remove. 

Mildew 523 

Scorch 523 

To wash 

''Bed-tacks" or "comfort- 
ers" 522 

Black goods 522 

Blankets 522 

Colored table linen 523 

Delicate colors 522 

Flannels or colored clothes . . 521 

Lace curtains 523 

Linen suits 523 

Woolen pants 522 



PAELOE ^' CHAPEL ORGANS, 

Made Especially for Our Trade, and Warranted for Five Years 
against Defective Workmanship. 



/^~\ BTAINING our Organs at manufacturer's cost, we are enabled 
^-^ to offer them to the public at prices which defy competition. 
We can also guarantee that nothing but the best well-seasoned ma- 
terial shall be used in their construction, and that the instruments 
shall be put up in a thorough, workman-like manner in every partic- 
ular. Great care is taken in tuning and voicing these instruments, 
so that the tone is clear and sweet, while the action is prompt and 
easily manipulated. All our instruments are fully warranted for five 
years against defective workmanship. 

Shipped anywhere in the United States at very low prices for 
CASH, or on Installments. 

A GOOD ORGAN FOR FROM $50 to $75. 

Send for Illustrated Circular and Price List, 

Address, J. E. WHITE PUB. CO., 

JtSei-t-tle C^x-eels-y I&Aiol:!.. 



V vV 



MANUFACTURER OF 




AND 



CANVAS GOODS GENERALLY. 

All Orders receive Prompt Attention. 



STS^^M ^^ 



VKGAFIZED * IBEER * SISf S, 



MANUFACTURLD BY 



Battle <3reek, Michigan. 



»-»--^».v .}'/,, 



We call attention to only a few prominent articles for individual use. 

Berlin Fen a^d 



The Handiest and Bios? llKcful Nr.velty in tiie Line of Rub 
ber Stamps. We sell thousands every year, and the demand 

is increasing. Without any exception this is the best, easiest 
selling, and most profitable small device in America for agents 
to handle. We have agents who make from $25 to $85 a week 
selling this stamp alone. 

DESCRIPTION. The engraving shows the stamp open in 
every part. At one end is a Self-Inking Rubber Stamp, which 
opens with a spring, on which can be put the name and address, if desired. 
The other end contains pen and adjustable lead pencil. This is no toy, but 
each part is useful and serviceable for the purposes described. 

In addition to this, by including a bottle of Indelible Ink, an Indelible lulc 
Pad, and a Distributer, with printed directions for use, the Berlin Pen and 
Pencil can also be used as a Linen Marker, indelibly marking the name on all 
light-colored fabrics. 

PRICES. The demand for this article has been so great that we are enabled 
to purchase in very large quantities, and at prices which enable us to reduce 
the price to 75 cents. Each Stamp put up in separate box, with bottle of 
eitiier red or purple ink for use on paper. If Indelible Ink, Pad, and Dis- 
tributer are also wanted for marking clothing, the price of all complete will 
be 90 cents. Sent by mail on receipt of price. 



ton # THdMB 



Seelf—Xxxkixig S-taxnx:*. 



The only Re- 
volving Pad, Self- 
InkingStampth;.t 
can be carried in 
the pocket. 

For name, name and address, receipting stamj), 
or any other use to which a small stamp can be put. 
It is operated by pressing down on handle, and is 
very convenient. Very durable, and the cheapest 
stamp of the kind in the market. This can also be 
used as a Linen Marker, by including Indelible Ink, 
Pad, and Distributer. 
PRICES. In neat box, with bottle of Red, Purple, or Black Ink, 75 cents. 

With Indelible Ink, Pad, and Distributer, for use as Linen Marker, 90 cents. 

Sent by mail on receijjt of price. 






Many devices have been introduced for marking ' clothing, but our Steam 
Vulcanized Rubber Stamp and Indelible Ink is, Mathout doubt, the best and 
cheapest device ever iuveuted. Ko bother with Stencil Plate and Brush, or 
Pen and bottle of Indelible Ink. 

The Rubber Stamp is always ready for use at a moment's notice, and al- 
ways gives a clear, beautiful print, which will stand through any amount of 
washing and boiling. 



WHAT IT CONTAINS. 



1. 



Name Stamp on Moulding. 4. 

2. Bottle Indelible Ink. 5. 

3. Ink Pad. 6. 



Ink Distributer. 

Full Printed Instructions. 

Neat Box in wliich to keep it. 



PRICES. The complete outfit, just as shown in illustration, 60 cents. 
With Purple or Red Gelatine Pad that never needs inking, for use on paper, 
76 cents. Sent by mail on receipt of price. 



CIRCULAR SHOAVING 



OTHER RUBBER STAMP DEVICES, 

And giving samples of type, sent free on ai)i)licati()n. 



;M 



AGENTS • WANTED 



k-. 



We want 500 local agents in the United Stales to take orders for these nov- 
elties among their friends and neighbors. "We were never in a neighborhood 
where an agent could not take from 25 to 100 or more orders among friends 
and neighbors, taking only such time to canvass as can be spared from other 
duties. Ladies, young people, and children, all succeed well with these arti- 
cles. 

CA^'VA8SING OUTFIT. We do not care to make any money on Canvassing 
Outfits, and so furnish them at actual cost to us. We have prepared two Out- 
fits for this purpose. 



OUTFIT No. 1. 

Berlin Pen and Pencil, Price, - - - - $ .75 

Tom Tliumb, Pocket Kevolvinu Self-Inker, - - - ,75 

Excelsior Lintai Marker, ----- .50 

Bottle of Red and Bottle of Purple Ink, 

Illustrated Circular showing Samples of Type, 

Samples of Marking on Linen Fabric, 

Neat Leatherette Sample Case, 

All sent by mail, postpaid, - - - - 90 cents. 

OUTFIT No. 2. 

Same as No. 1, with the addition of Nonpareil Pencil Stamp, 

Self-Inking, to slip on any ordinary Pencil, price, - $ .GO 

Knob Pocket Self-Inking Stamp, a neat device to carrj^ in the 

pocket, ....... .CO 

This Outfit will be furnished complete to Canvassers, for $1.25 

Agents ordering outfits can have any names put on the stamps that they 
may desire, and by so doing the stamps will all be useful after tlie canvass is 
completed. These outfits will be furnished at these prices to those only who 
design to use them in canvassing. 

OUR COMMISSIONS TO AGENTS 

Are very liberal. Send for printed terms to Local Agents, and order an Out- 
fit at once. Any of these articles make a very nice present. 

Wentworth Ring, with name and address stamped upon it, mailed for 
£5 cents. 

''W " Rubber Stamp Printing Press. 

We have recently produced and are now manufacturing this new and valua- 
ble machine for use of all classes of business men. Business man's complete 
outfit from $5 to $8. Send for circular. 

N. B. Stamps ordered outside the United States cannot be sent by mail, on 
account of duties. 

Address, 

THE J. E. WHITE PUB. CO., 

Battle <3reek, Alich. 



<3HOI<3^ 

SaBSGRIPridN#B00KS. 

BEST SELLERS IN THE MARKET. 



AOENXS WANTKD, 



WE own and publish three of the most useful and best-selling 
subscription books in the market, and desire to secure agents 
to introduce them into every locality in America. 
To accomplish this we have decided to offer 

ESPECIALLY LIBERAL COMMISSIONS 

To the canvasser, and we are sure that any person of ordinary intel- 
ligence can earn more money in this way than in any other. Re- 
member, in engaging with us you are dealing directly with the pub- 
lishers, and are therefore sure of getting the best terms possible. 
We call attention to a few features of our publications : — 

PARSON'S HAND-BOOK OF BUSINESS AND 
SOCIAL FORMS. 

A complete business guide, and invaluable to every man or woman in any walk 
of life. 

More than thirty books in one. Covers a range of subjects, such as Penman- 
ship, Book-keeping, Business Forms, Commercial Law, Banking, Collection of 
Debts, Language, Etiquette, Letter-Writing, etc. 

Over 700 pages, illustrated, printed on beautiful paper, handsomely boimd in 
four styles, at prices ranging from $3 to $5.50. 

This book is without doubt one of the very best sellers in America. Over one 
hundred and twenty thousand pounds of paper already used in its publication. 
Still selling rapidly. Send for full description, terms to agents, and full particu- 
lars in regard to the business. 



mfm MB §n 



This is a handsome quarto book, 9x12 inches, 208 pages, profusely illustrated 
on nearly every page. This book is not excelled, either in beauty, attractiveness, 
or useful information. 

Has two departments. Descriptive and Miscellaneous. The Descriptive de- 
partment treats on the Falls of the Yosemite, California Big Trees, Chinese in Cal- 
ifornia, Columbia River, Salt Lake City, Sandwich Islands, Alaska, and a 
grand department on the Frozen North. The illustrations in this department are 
among the finest in print, most of them engraved especially for this book. The in- 
terest which the apt and graphic treatment of these subjects will arouse in both old 
and young, hightened by the beautiful engravings which give point to the text, can- 
not fail to be of lasting benefit to all who peruse it. 



''CHIPS and STICKS of DIFFEREXT SIZES and LEXGTHS, for CHIL- 
DREN, YOUNG and OLD," is the title given id the second department. I'his is 
aptly named, as it is miscellaneous in its make-up. Short illustrated sketches of 
general interest make up its pages, the whole concluding with a treatise on the 
Rudiments of Drawing and Lettering, which must be of lastuig interest and profit 
to the children everywhere. 

As a holiday, birthday, or other present it is unsurpassed. 

Bound in three styles, prices ranging from $1.50 to $2.50* 

Everybody can sell this book. You can make the best of wages by giving your 
whole time to its sale, or you can do well by introducing it to your friends and 
neighbors at such odd times as you can command. 

The book is handsome, pleases every one who sees it, and meets with a ready 
sale. 

Send for full particulars, circulars, terms to agents, etc. 

BRE4KF4ST, DINNER, % SUPPER, 

The best work on household economy now in print. Like our Parson's Hand- 
Book, it treats on many topics, all of which, however, come within the domaia of 
the household and its duties. 

It is finely illustrated, and contains many full-page engravings, several of which 
are fine colored plates. 

The book considers the Relation of Food to Health, Table Etiquette, Full In- 
structions in regard to Preparing and Serving Properly all the Meals of the Day, 
Party and Picnic Preparations, How to Carve, How to Select Meats, Hygiene of 
the Home, a Recipe Department which has cost the publishers hundreds of dollars 
to prepare, and a chapter devoted to Hygienic Recipes, together with departments 
on the Laundry, Dyeing, etc. 

The departments on Confectionery, Ice-cream, and other ice preparations, are 
very complete. 

Contains over 550 pages, bound in three styles, at prices ranging from $1.25 to 
$1.75* This is the cheapest subscription book ever offered to the public. It sells 
readily to all classes. We want an agent for it in every township in the United 
States. Shall be glad to furnish all desired information in regard to terms, terri- 
tory, etc., with complete descriptive circular of the book. Select your territory at 
once, and commence the canvass. You cannot fail. 



We have a complete system of instructions which has been pre- 
pared as the result of years of experience and observation. An 
Agent's Manual accompanies each outfit, explaining our methods of 
work, and if the agent will only become familiar with it, he cannot 
fail of success. 

Address, 

THE J. E. WHITE PUB. CO., 



THIS taking book on the great subject of Temperance is unique 
both in matter and makeup. 

Realizing the power of illustrations on the minds of both the 
young and old, the first 32 pages are made up of illustrations printed 
\h four colors, showing the different steps down which the demon of 
intoxication leads its victim. Accompanying each step in the down- 
ward way is a verse of poetry, after the style of " This is the house 
that Jack built." 

Following the illustrated department are five chapters, taking 
up in order — • 

THE TOBACCO HABIT, 

THE ALCOHOL FAMILY and ITS RELATION, 
DIFFERENT GARBS OF KING ALCOHOL, 
THE APPETITE FOR STRONG DRINK, 
PHYSICAL EFFECTS OF ALCOHOL, and 
TESTIMONY OF WISE MEN. 

These chapters are also profusely illustrated, and teach important 
lessons in a pleasing and entertaining manner. 

This book contains over 100 pages, is printed on very heavy 
super-calendered paper, and is very handsome as well as instructive. 
It is bound in one style only, at the following price : — 

Boardj Iniitatiosi Allig-ator Sides, Red Edges, 50 cts. 

This book is not confined to the subscription trade, and will be 
mailed to any address on receipt of price. 

Agents will find it one of the best things they ever handled to 
assist in paying expenses. The topics considered, the striking col- 
ored engravings, and the handsome make-up of the book, together 
with the low price at which it is sold, combine to make it a book 
desirable in any household, and will insure its rapid sale. Liberal 
discounts by the dozen or hundred. 

It will make a beautiful holiday present for either children or 
grown people, all of whom cannot fail to be interested, amused, and 
instructed by its contents. 

Send for sample copy at once. Address, 

THE J. E. WHITE PUB. CO., 

BATTLE CREEK, - - MICHIGAN. 



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